Zucchini and Mushroom Salad with Ricotta Salata recipe

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Ingredients

4 large yellow zucchini, sliced into long, thin strips
1 pound crimini mushrooms, cleaned and trimmed
8 sprigs fresh chervil, chopped
½ pound ricotta salata cheese, coarsely grated
3 tablespoons lemon juice
salt and black pepper to taste

Nutrition Info

263.3 calories
carbohydrate: 22.4 g
cholesterol: 50.1 mg
fat: 12.9 g
fiber: 7.2 g
protein: 18.3 g
saturatedFat: 8.5 g
servingSize: -
sodium: 704 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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