Roast Shallot, Garlic, and Zucchini Salad
6.1g
Net Carbs
3.8g
Protein
11.7g
Fat
1.1g
Fiber
143
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 teaspoon Salt
- 8 cups Arugula (Rocket)
- 10 tablespoons chopped Shallots
- 1 1/2 tablespoons Red Wine Vinegar
- 5 tablespoons Extra Virgin Olive Oil
- 4 ounces Feta Cheese
- 1 teaspoon leaf Oregano
- 2 medium Zucchinis
- 1/2 teaspoon Black Pepper
- 16 cloves Garlic
Directions:
- Heat oven to 450°F. Oil a rimmed baking sheet. Cut the zucchini into 1/4-inch rounds.
- Combine garlic, shallots, and zucchini in a bowl. Add 2 tablespoons of the oil and toss well. Sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Arrange on a baking sheet in a single layer.
- Roast, tossing occasionally, until the vegetables are lightly browned and crisp-tender, about 25 minutes. Cool 10 minutes. Transfer shallots and garlic to a cutting board and thinly slice. Transfer shallots, garlic, zucchini, and arugula to a large bowl; toss to combine.
- Combine vinegar, oregano, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a small bowl; mix well. Add oil in a slow steady stream, whisking continuously until well combined. Pour over the arugula mixture and toss to coat. Divide among 8 plates and top with feta cheese.
