Can also use rice, quinoa or whole wheat couscous
1. Toast the pine nuts in a small, dry skillet over medium heat, shaking the pan occasionally, until lightly browned. Remove from the pan.
2. Turn on the broiler; the heat should be medium-high and the rack about 4 inches from the fire. Brush the zucchini with the 1 tablespoon oil, sprinkle with salt and pepper, and broil, turning as needed, until lightly charred on both sides and beginning to soften, 5 minutes or more. When they’re cool enough to handle, cut the zucchini into chunks or slices.
3. Toss together the zucchini, wheat berries, garlic, and about half of the dill in a large salad bowl. Add the vinegar and 1/4 cup oil, sprinkle with salt and pepper, and toss again. Taste and adjust the seasoning if necessary. (The salad can be made ahead to this point and refrigerated for up to a day.) To serve, toss the mozzarella into the salad, along with the remaining dill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 449 | ||
Calories from Fat: 261 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29g | 39 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 74.4mg | 23 % | |
Sodium 478mg | 16 % | |
Potassium 698.6mg | 18 % | |
Total Carbohydrate 28g | 8 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 23.3g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 449
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