Directions:
- Blanch zucchini and yellow squash in large pot of boiling water until just crisp-tender, about 1 1/2 minutes.
- Drain;rinse with cold water,drain well and pat dry.
- (Can be prepared 6 hours ahead. Wrap vegetables in kitchen towel and refrigerate.).
- Combine vinegar,mustard and salt in bowl.
- Slowly whisk in oil in thin stream; stir in rosemary.
- Set aside large outer romaine leaves for garnish.
- Cut tough center stems from remaining romaine; cut leaves into 2x1/2-inch strips.
- Mix zucchini, yellow squash and 1/2 cup viniagrette in large bowl;let marinate 10 minutes.
- Mix in romaine strips and enough viniagrette to coat.
- Line shallow bowl with reserved romaine leaves.
- Mound salad in center and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.12 Kcal (691 kJ) | ||
| Calories from fat | 149.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.64g | 26% | |
|---|---|---|---|
| Sodium | 236.03mg | 10% | |
| Potassium | 209.7mg | 4% | |
| Total Carbs | 3.24g | 1% | |
| Sugars | 1.47g | 6% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 0.88g | 2% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 28.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 160.33 Kcal (671 kJ) | ||
| Calories from fat | 145.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.15g | 26% | |
|---|---|---|---|
| Sodium | 229.18mg | 10% | |
| Potassium | 203.61mg | 4% | |
| Total Carbs | 3.15g | 1% | |
| Sugars | 1.42g | 6% | |
| Dietary Fiber | 1.58g | 7% | |
| Protein | 0.86g | 2% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.8mg | 5% | |
| Calcium | 27.6mg | 3% | |
* 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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