Grilled Zucchini Salad

Serves: 4

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This salad can be a terrific light meal on a hot day, thanks to a satisfying mix of textures and flavors.

Ingredients

Preparation

Heat a grill to medium-high heat. Halve zucchini lengthwise and slice on the diagonal into 1-inch thick pieces.

Toss zucchini slices with a little oil and season with salt and pepper. Grill until crisp-tender, 1 to 2 minutes per side. Remove to a plate and allow to cool.

Whisk together vinegar, mustard, garlic, red pepper flakes and remaining oil. Season to taste with salt and pepper.

On a serving plate, gently toss together zucchini, arugula, basil and cheese. Drizzle with dressing and sprinkle with pine nuts. Serve immediately.

200 cal, 16g fat (4g sat), 10mg chol, 460mg sodium, 8g carb, 4g fiber, 4g sugars, 8g protein

More about: grilling, salads, zucchini

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