Directions:
- Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.
- Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss.
- Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
- Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.54 Kcal (249 kJ) | ||
| Calories from fat | 42.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 7% | |
|---|---|---|---|
| Cholesterol | 7.88mg | 3% | |
| Sodium | 356.83mg | 15% | |
| Potassium | 94.93mg | 2% | |
| Total Carbs | 1.44g | 0% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 44.5mg | 247% | |
| Calcium | 19.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 237.09 Kcal (993 kJ) | ||
| Calories from fat | 168.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.72g | 7% | |
|---|---|---|---|
| Cholesterol | 31.39mg | 3% | |
| Sodium | 1420.83mg | 15% | |
| Potassium | 377.99mg | 2% | |
| Total Carbs | 5.72g | 0% | |
| Sugars | 1.02g | 1% | |
| Dietary Fiber | 3.22g | 3% | |
| Protein | 9.8g | 5% | |
| Vitamin C | 14.6mg | 6% | |
| Vitamin A | 1.5mg | 12% | |
| Iron | 177.1mg | 247% | |
| Calcium | 78.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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