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Elda

Elda Avila

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Recipe

Zucchini, Dehydrated Tomato and Spinach Salad

30 mins
Low
4.5
|
6
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Original salad that combines spinach, zucchini, dehydrated tomatoes and Mozzarella cheese with a delicious dressing.
Learn more about Elda Avila

Ingredients

8 portions
  • 6 tablespoons white wine
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cups extra virgin olive oil
  • 1 tablespoon shallot, chopped fine
  • 4 cups spinach leaf
  • 1/2 cups Dehydrated tomatoes
  • 200 grams mozzarella cheese
  • 3 zucchini

Preparation

Mix the wine with the lemon juice and mustard with a balloon whisk, add the oil little by little. Put the echallot, salt and pepper. Reserve.
The courgettes slice them thinly along. Put water to boil in a saucepan and cook the zucchini slices for 4 minutes. Remove from hot water and put in a container with water and ice to stop cooking and retain color.
Mozzarella cheese split into 2 or 3 cms. Remove the zucchini from the water and drain.
Mix the spinach, dehydrated tomatoes, zucchini and Mozarella and dressing in the large salad bowl. Spice with salt and pepper.
Serve immediately.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Anonymous
05/07/2013 19:56:26
me gusta comer sano y esta ensalada me fascino muy sana esta receta
Anonymous
18/04/2013 22:47:40
Me parece saludable No se que schallot para cocinar este receta

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