RecipesMagazine

Squash Salad

Squash Salad
Squash Salad is a gluten free, primal, and fodmap friendly side dish. This recipe serves 4. One serving contains 127 calories, 2g of protein, and 11g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of red-wine vinegar, zucchini and squash, tomato, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Cut the zucchini and squash in thinslices on the diagonal; place in a bowl.
Ingredients you will need
ZucchiniZucchini
SquashSquash
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BowlBowl
1
Whisk thevinegar, mustard, salt, and peppertogether in a bowl. Slowly drizzle inthe oil, whisking constantly untilthickened. Toss with the squash.
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MustardMustard
SquashSquash
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
2
Let rest 10 minutes.
3
Place the arugula in a saladbowl.
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ArugulaArugula
4
Cut the tomato in halflengthwise and then into very thinwedges; scatter over the greens.
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GreensGreens
TomatoTomato
5
Before serving, spoon the squash anddressing over arugula.
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ArugulaArugula
SquashSquash
6
Sprinkle with parsleyand season with salt and pepper.
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Salt And PepperSalt And Pepper
7
Serveimmediately, tossing at the table.
8
Per serving: 140 calories, 10g carbohydrates, 4g protein, 10g fat, 0mg cholesterol
9
Parade
10
See Nutrition Data's analysis of this recipe ›

Equipment

DifficultyHard
Ready In45 m.
Servings4
Health Score35
Dairy FreeGluten FreeLow FodmapVeganVegetarian
DietsGluten FreeDairy FreePaleolithicLacto Ovo VegetarianPrimalFodmap Friendly
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