No lettuce salad
VINIGAIRETTE: Combine mustard, shallot and red wine vinegar in a lidded glass jar; shake to comgine. Add olive oil and shake to combine. Season to taste with salt and pepper.
Preheat grill to medium (300 degrees). Slice squash on the diagonal into 1/2 inch slices; lightly brush with olive oil and season well with salt and pepper. Place directly on the preheated grill; cook 5 minutes, then turn and cook 3-5 minutes more, until the squash is charred yet still crisp-ender. Arrange squash on a serving platter; drizzle with vinaigrette. Top with herbs, then scatter pine nuts and parmesan over all. Serve immediately.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 78 | ||
Calories from Fat: 66 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 4.1mg | 1 % | |
Sodium 90.9mg | 3 % | |
Potassium 51.2mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.7g | ||
Protein 2.3g | 3 % | |
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: 78
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