Salads
Sautéed Spiralized Zucchini Salad with Marinated Baby Bocconcini
This dish requires the use of one of the latest (and greatest) kitchen gadgets called a food spiralizer. Once you get your hands on one, this magnificent zucchini salad won’t be the only thing you’ll want to use the spiralizer on.
Updated
Ingredients
Marinated Baby Bocconcini
- 1 cup of baby bocconcini (250 mL) (about 20)
- 1/2 tsp dried oregano (2 mL)
- 1/2 tsp dried thyme (2 mL)
- 3 Tbsp canola oil (45 mL)
- 2 Tbsp red wine vinegar (30 mL)
- 1/2 tsp red pepper flakes (2 mL)
Zucchini Noodles
- 1 lb fresh, firm zucchini (500 g) (about 2-3 zucchini)
- 1 Tbsp canola oil (15 mL)
Salad
- 1-(14 oz) can whole artichoke hearts, drained and cut into quarters (398 mL)
- 2 cups mixed colour cherry tomatoes, cut in half (500 mL)
Directions
Marinated Baby Bocconcini
- Combine all ingredients, except cheese, in a mixing bowl and whisk to mix. Add bocconcini and let marinate at room temperature for 1/2 hour.
Zucchini Noodles
- Using a spiralizer, cut zucchini into noodles.
- Preheat 1 Tbsp (15 mL) oil in a large non-stick sauté pan over medium-high heat. Add noodles in batches to hot pan and sauté for about 2-3 minutes or until noodles have softened.
- Place cooked noodles in a large mixing bowl; add more oil to the skillet as necessary and repeat with remaining noodles.
Salad
- Combine zucchini noodles with bocconcini and marinade, artichoke hearts and cherry tomatoes, stirring to evenly coat noodles. Season with salt and pepper to taste and serve immediately.
Nutritional Analysis
| Calories | 341 |
|---|---|
| Total Fat | 26.1 g |
| Saturated Fat | 14.4 g |
| Cholesterol | 42 mg |
| Sodium | 248 mg |
| Carbohydrates | 17 g |
| Fiber | 8.8 g |
| Sugar | 5.3 g |
| Protein | 14.7 g |
| Potassium | 764 mg |
