Zucchini Ribbons, Millet, and Pine Nuts with Herb Dressing



Zucchini Ribbon Salad With Pine Nuts and Parmesan Shavings

Zucchini Ribbon Salad With Pine Nuts and Parmesan Shavings

Zucchini Ribbon Salad With Pine Nuts and Parmesan Shavings

Yields: 6 servings | Serving Size: 3/4 cup | Calories: 220 | Total Fat: 19 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 7 mg | Sodium: 111 mg | Carbohydrates: 7 g | Dietary Fiber: 1 g | Sugars: 5 g | Protein: 6 g | SmartPoints: 8

Ingredients

  • 2 tablespoons pine nuts
  • 2 large zucchini
  • 1/2 cup freshly grated Parmesan or Parmigiano-Reggiano cheese
  • Fresh mint leaves
  • 6 tablespoons balsamic vinegar
  • 6 tablespoons extra-virgin olive oil
  • Kosher or sea salt to taste

Instructions

  1. In a small saucepan, over medium heat, toast the pine nuts until they start to change their color, about 2 minutes. Remove from heat and allow to cool.
  2. With the use of a mandoline slicer or sharp knife, vertically slice the zucchini very thinly.
  3. In a small bowl, whisk the balsamic vinegar, extra virgin olive oil and salt.
  4. In a large salad bowl combine the zucchini, pine nuts, Parmesan and mint.





Video: Zucchini Ribbon Recipe

Zucchini Ribbon Salad With Pine Nuts and Parmesan Shavings
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Date: 11.12.2018, 15:16 / Views: 94571