Zucchini and Tomato Salad with Garlic-Chili Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- 6 tablespoons olive oil
- 2 teaspoons chili powder
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, finely chopped
- Carbohydrate 12 g(4%)
- Fat 15 g(23%)
- Fiber 3 g(13%)
- Protein 3 g(7%)
- Saturated Fat 2 g(11%)
- Sodium 47 mg(2%)
- Calories 185
Preparation Preheat oven to 400°F. Whisk first 7 ingredients in small bowl to blend. Season dressing with salt and pepper. Spray baking sheet with nonstick spray. Arrange zucchini on baking sheet and spray lightly with nonstick spray. Sprinkle with salt and pepper. Bake zucchini until just beginning to brown, about 20 minutes. Arrange zucchini and tomatoes on platter. Drizzle with enough dressing to coat. Serve with remaining dressing.
Preparation Preheat oven to 400°F. Whisk first 7 ingredients in small bowl to blend. Season dressing with salt and pepper. Spray baking sheet with nonstick spray. Arrange zucchini on baking sheet and spray lightly with nonstick spray. Sprinkle with salt and pepper. Bake zucchini until just beginning to brown, about 20 minutes. Arrange zucchini and tomatoes on platter. Drizzle with enough dressing to coat. Serve with remaining dressing.
