Vitamin green zucchini salad suitable as a vegetable Garnish for many fish and meat dishes. Since zucchini is not subjected to heat treatment, all of it is stored in the salad beneficial features. Refueling with adding spices and anchovy paste. Preparing a salad for a few minutes. Combine all the ingredients and serve. the value of one serving: (4 total) Calories one 84, total fat 11 g., saturated fats, proteins 5 g, carbohydrates 21 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 10 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 small zucchini, trimmed and thinly sliced crescent moon
- 3 tbsp. frize salad (french curly endive), trimmed and torn in small pieces
- 2 tsp finely grated lemon zest
- 2 tbsp. l lemon juice
- 2 tsp Dijon mustard
- 1 tbsp. l honey
- 1 tsp anchovy pasta
- 1 tbsp. l sherry vinegar
- 2 tbsp. l olive oil
- 1/4 Art. parsley
- 1/4 Art. mint leaves, tear large leaves in half
- 1/4 Art. finely torn basil leaves
- 12 seedless olives, thinly sliced along
- 1 small red onion, thinly sliced quarter rings
Recipes with similar ingredients: zucchini, frisse salad, olives, Dijon mustard, sherry vinegar, honey, parsley, mint, basil, Anchovies
Recipe preparation:
- In a large bowl, combine the zest, lemon juice, honey, mustard, anchovy paste, vinegar, salt and pepper. Slowly whisk olive oil.
- Add zucchini, frieze, olives, greens, onions and mix. Serve immediately.
