Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Zucchini Ribbon Salad

Zucchini Ribbon Salad

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

Zucchini Ribbon Salad
6 each Fresh medium zucchini squash
3/4 teaspoon Salt, divided
2/3 cup Walnuts halves
1 tablespoon White wine vinegar
11/2 teaspoon Fresh lemon juice
1 tablespoon shallot, minced
1/2 teaspoon Black pepper, freshly ground
2 tablespoon Oil, walnut
1/2 cup Parmesan cheese, shaved
3 tablespoon Fresh flat leaf parsley, finely chopped

directions:

1. Trim ends from each zucchini. Working one at a time, hold zucchini firmly on work surface and, using a vegetable peeler, shave lengthwise into long ribbons, rotating zucchini as necessary to ease shaving; discard any scraps. Place ribbons (you'll have about 10 cups) in a colander set over a bowl, sprinkle with 1.2 tsp. salt, toss to mix, and allow zucchini to drain for about 45 minutes (it should exclude about 1.3 to 1.2 cup liquid). Rinse zucchini under cold running water, drain well, and dry gently with paper towels.
2. While zucchini is draining, toast walnuts. Heat a small skillet on medium low. Add nuts and stir frequently with a wooden spoon until toasted, about 5 minutes. Watch carefully so they do not burn. Remove from heat, chop coarsely, and set aside.
3. In a large, nonreactive serving bowl, mix vinegar, lemon juice, shallot, anchovy (if using), remaining 1.4 tsp. salt, and pepper. Whisk in walnut oil and mix thoroughly. Add zucchini, walnuts, Parmesan, and parsley and toss gently to mix. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2009

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
6 each Fresh medium zucchini squash  
3/4 teaspoon Salt, divided  
2/3 cup Walnuts halves  
1 tablespoon White wine vinegar  
11/2 teaspoon Fresh lemon juice  
1 tablespoon shallot, minced  
1/2 teaspoon Black pepper, freshly ground  
2 tablespoon Oil, walnut  
1/2 cup Parmesan cheese, shaved  
3 tablespoon Fresh flat leaf parsley, finely chopp  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 222 kcal (11%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 7 g (35%)
Cholesterol 8 mg (2%)
Sodium 451 mg (18%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 8 g (32%)
Protein 14 g (23%)
Vitamins
Vitamin A 885 IU (17%)
Vitamin C 65 mg (108%)
Minerals
Calcium 165 mg (3%)
Iron 9 mg (15%)
loading