Photo: Anna Pelzer
Squash, Mint and Ricotta Salata Salad
8 ingredients
Serves 4.
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Choose a variety of colorful summer squashes to make this simple salad. Use a mandoline to quickly shave the squashes into thin, uniform slices.
Estimated Nutrition (whole recipe, rough)
534
Calories
24g
Protein
33g
Fat
32g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Sea salt, to taste
- 2 cups peas
- 1 lb. mixed summer squashes, such as zucchini, yellow squash and pattypan
- 1/4 lb. ricotta salata cheese, shaved
- 2 green onions, thinly sliced on the diagonal
- 1/4 cup chopped fresh mint
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes