Try this Zucchini, tuna and Cheese Salad recipe, or contribute your own.
Suggest a better descriptionCook zucchini in boiling salted water 8 minutes til just tender. Drain and run under cold water to stop further cooking. Cut in half lengthwise, then crosswise, into 1/2 inch slices into large salad bowl. Add tomatoes, onion, pimiento, salt and pepper. Combine lemon juice, oil and garlic in small jar with tight lid. Shake until well-blended and pour over salad. Toss gently until ingredients are coated with dressing. Garnish top with cheese, and tuna. Chill.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 248 | ||
Calories from Fat: 143 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 28.3mg | 9 % | |
Sodium 302.4mg | 10 % | |
Potassium 592.6mg | 16 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 9.9g | ||
Protein 15.3g | 22 % | |
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: 248
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