On the subject of cooking for uno... how about this salad from About.com's Fiona Haynes? Easy to create, and you can bring the leftovers to work for lunch the next day! In my mind, that is a perfect recipe. Plus you can switch it up with different veggies, or even add others for some color and flavor!
This is a very straightforward salad of thinly sliced zucchini drizzled with a lemon and olive oil dressing, and topped with fresh basil and freshly ground black pepper. A food processor or mandoline makes short work of the slicing.
Ingredients:
1 pound zucchini, thinly sliced
Juice 1 lemon
1 tsp extra-virgin olive oil
Freshly ground black pepper
4 tbsp finely chopped fresh basil
Juice 1 lemon
1 tsp extra-virgin olive oil
Freshly ground black pepper
4 tbsp finely chopped fresh basil
Preparation:
Arrange thinly sliced zucchini in a shallow bowl. Drizzle with lemon juice and olive oil. Add a generous grind of freshly ground black pepper and sprinkle fresh basil on top. Serve at room temperature.
Serves 4-6
Per Serving:
Calories 34, Calories from fat 11, Total Fat 1.3g (sat 0.2g), Cholesterol 0mg, Sodium 3mg, Carbohydrate 4.4g, Fiber 1.5g, Protein 1.3g
1 comment:
that is my favorite kind of salad and if i can make it, anyone can! :)
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