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Zucchini and Mushroom Salad with Ricotta Salata

Rated as 4 out of 5 Stars
 made it  |  1 reviews   |   photos

Recipe by:

"A simple, farmers' market-inspired creation. Try it with the gorgeous yellow zucchinis you see at the farmers' market. While ricotta salata seems to be the perfect choice for this summer dish, you can also use goat or another sheep milk cheese. Who said cooking needs to be hard?"
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Ingredients

20 m servings 263 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Ready In

  1. Lightly toss together the zucchini strips, mushrooms, chervil, ricotta salata cheese, and lemon juice in a salad bowl. Season to taste with salt and pepper.
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Nutrition Facts


Per Serving: 263 calories; 12.9 g fat; 22.4 g carbohydrates; 18.3 g protein; 50 mg cholesterol; 704 mg sodium. Full nutrition

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Reviews

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Simple but tasty! Due to availability, I had to make a couple of subs: parsley and fennel fronds for chervil (according to foodsubs.com), and feta for ricotta salata. I also added a drizzle of o...

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