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Zucchini carpaccio salad

See full recipe on: Smitten Kitchen



Ingredients

1 1/2 pound zucchini (about 3 large)*
1 1/4 teaspoons salt
1/2 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)
1 ounce parmigiano-reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)
3 tablespoons extra-virgin olive oil
Juice of one lemon
1/4 teaspoon black pepper

Nutrition 4 servings

Per Serving % Daily Value
Calories 165
Fat 12g 19%
Carbs 9g 3%
Protein 6g 12%
Fiber 3g 12%
Cholesterol 4mg 1%
Sodium 869mg 36%
     
Fat
Carbs
Protein

Preparation






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