Italian Zucchini Noodle Salad
Light, bright and summery, this fresh dish is simple, fast and packed with seasonal produce.
Recipe - Downers Grove, IL
Italian Zucchini Noodle Salad
0
Servings4
0Calories314
Ingredients
1 cup sweet corn kernels (2 medium ears), thawed if frozen
3 medium zucchini
1 cup halved grape tomatoes
1/4 cup finely chopped green bell pepper
1 cup fresh mozzarella pearls
1/4 cup grated Fresh Thyme Parmesan cheese
1 recipe Balsamic Dressing
1/4 cup thinly sliced fresh basil
1/4 cup Fresh Thyme olive oil
2 Tbsp. white balsamic vinegar
1/2 tsp. Fresh Thyme Dijon mustard
1 clove minced garlic
1/8 tsp. salt
1/8 tsp. freshly cracked black pepper
Directions
- Place corn in microwave-safe dish.
- Cover and microwave for 3 minutes.
- Stir and microwave an additional 30 seconds or until kernels are crisp-tender.
- Using a spiralizer, cut zucchini into thin noodles or purchased pre-cut if desired.
- In a large bowl, combine zucchini noodles, sweet corn, tomatoes, green pepper, mozzarella pearls, and Parmesan cheese.
- Just before serving, stir Balsamic Dressing and basil into zucchini mixture.
Balsamic Dressing:
- In a small bowl, whisk together 1/4 cup Fresh Thyme olive oil, 2 Tbsp. white balsamic vinegar, 1/2 tsp. Fresh Thyme Dijon mustard, 1 clove minced garlic, 1/8 tsp. salt, and 1/8 tsp. freshly cracked black pepper.
Nutritional Information
Each serving contains: 314 calories, 23 g fat, 7 g saturated fat, 0 g trans fat, 31 mg cholesterol, 313 mg sodium, 17 g carbohydrates, 3 g fiber, 9 g sugar, 12 g protein. Daily values: 25% vitamin A, 48% vitamin C, 26% calcium, 6% iron.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
314
Calories
Directions
- Place corn in microwave-safe dish.
- Cover and microwave for 3 minutes.
- Stir and microwave an additional 30 seconds or until kernels are crisp-tender.
- Using a spiralizer, cut zucchini into thin noodles or purchased pre-cut if desired.
- In a large bowl, combine zucchini noodles, sweet corn, tomatoes, green pepper, mozzarella pearls, and Parmesan cheese.
- Just before serving, stir Balsamic Dressing and basil into zucchini mixture.
Balsamic Dressing:
- In a small bowl, whisk together 1/4 cup Fresh Thyme olive oil, 2 Tbsp. white balsamic vinegar, 1/2 tsp. Fresh Thyme Dijon mustard, 1 clove minced garlic, 1/8 tsp. salt, and 1/8 tsp. freshly cracked black pepper.
