Marinated Zucchini Salad with Chipoles
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INGREDIENTS
- 1 Chipotle in adobo sauce;
- 2 md Zucchini
- 1/2 ts Salt
- 1/2 c olive oil
- 1 Head Boston lettuce; cored,
- 1 Garlic ; minced
- 1/2 c Sliced ripe olives
- 3 tb Grated Romano cheese or 1/2
- 1 c Garbanzo beans; drained
- 5 tb White vinegar
- 1 Ripe avocado; cut into 1/2"
- 1/4 ts Oregano
- 3 Green onions; sliced
INSTRUCTIONS
http://www.EBICom.Net/~howle/ Cut zucchini in half lengthwise, and slice 1/4" thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thicknesses of paper towels to drain for 30 min. Pat dry. Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini,onions, beans, and olives. Refrigerate, covered, at least 30 min. and up to 4 hrs. Just before serving, add avocado, chipotle and cheese; toss to mix. Serve over bed of lettuce. This is INCREDIBLY DELICIOUS!! Refrigerate several hours or overnight before serving. Serve with tortilla chips. Posted to recipelu-digest by LSHW
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (567g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 405 | ||
| Calories from Fat: 315 (78%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 35g | 47 % | |
| Saturated Fat 4.9g | 24 % | |
| Monounsaturated Fat 25.1g | ||
| Polyunsanturated Fat 3.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 629.1mg | 22 % | |
| Potassium 1086.1mg | 29 % | |
| Total Carbohydrate 20.4g | 6 % | |
| Dietary Fiber 7.4g | 29 % | |
| Sugars, other 13g | ||
| Protein 5.8g | 8 % | |
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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. |
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Calories per serving: 405
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