Shaved Zucchini and Parsley Salad

3 Reviews
ADD YOUR REVIEW
Photo: Jennifer Causey; Styling: Missy Neville Crawford
Total Time
9 Mins
Yield
Serves 4 (serving size: about 2/3 cup)
By Tiffany Vickers Davis and Phillip Rhodes
July 2014
RECIPE BY Cooking Light

Ingredients

  • 3 medium zucchini
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup thinly vertically sliced red onion
  • 1/4 cup Multipurpose Vinaigrette
  • 3 tablespoons crumbled feta cheese

Nutritional Information

  • Calories 132
  • Fat 9.1g
  • Satfat 2.2g
  • Monofat 5.3g
  • Polyfat 1g
  • Protein 4g
  • Carbohydrate 10g
  • Fiber 3g
  • Cholesterol 6mg
  • Iron 1mg
  • Sodium 244mg
  • Calcium 84mg

How to Make It

Slice zucchini into thin ribbons using a vegetable peeler; toss with parsley, onion, and vinaigrette. Sprinkle with cheese.

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Ratings & Reviews

KatieDell's Review

KatieDell
August 17, 2014
Very good. Had with grilled fish and it was a great compliment to the meal. I added in chopped walnuts which added a bit more texture. Highly recommend this dish!

steponme's Review

steponme
July 21, 2014
Nice change from a green leaf salad. The Multipurpose Vinaigrette is delicious on anything that calls for a vinaigrette dressing; it's definitely a keeper for the rotation.

sukeedog's Review

sukeedog
July 12, 2014
A simple, surprisingly tasty side - and a great use for all that summer zucchini! I subbed cilantro for the parsley since it went better with what I was serving (Mexican). The Multipurpose Vinaigrette is solid and can be tweaked in many different directions.
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