Directions:
- 1. Cut the zucchini and squash in thin slices on the diagonal; place in a bowl.
- 2. Prepare the dressing: Whisk the vinegar, mustard, salt, and pepper together in a bowl. Slowly drizzle in the oil, whisking constantly until thickened. Toss with the squash. Let rest 10 minutes.
- 3. Place the arugula in a salad bowl. Cut the tomato in half lengthwise and then into very thin wedges; scatter over the greens.
- 4. Before serving, spoon the squash and dressing over arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.
- Per serving: 140 calories, 10g carbohydrates, 4g protein, 10g fat, 0mg cholesterol Nutritional analysis provided by Parade See Nutrition Data's analysis of this recipe ›
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.21 Kcal (470 kJ) | ||
| Calories from fat | 101.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.27g | 17% | |
|---|---|---|---|
| Sodium | 47.05mg | 2% | |
| Potassium | 153.65mg | 3% | |
| Total Carbs | 2.31g | 1% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 0.84g | 2% | |
| Vitamin C | 11mg | 18% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 148.22 Kcal (621 kJ) | ||
| Calories from fat | 134.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.89g | 17% | |
|---|---|---|---|
| Sodium | 62.15mg | 2% | |
| Potassium | 202.96mg | 3% | |
| Total Carbs | 3.05g | 1% | |
| Sugars | 1.89g | 6% | |
| Dietary Fiber | 0.91g | 3% | |
| Protein | 1.11g | 2% | |
| Vitamin C | 14.5mg | 18% | |
| Iron | 0.3mg | 1% | |
| Calcium | 15.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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