10 Ingredients
  • 2 Tbsp red wine vinegar
  • ¼ tsp kosher salt
  • 2 Tbsp dried currants
  • 1 lb baby summer squash, thinly sliced, preferably on a mandoline
  • 2 cup mixed baby greens
  • ¾ cup chopped basil
  • 2 Tbsp extra-virgin olive oil
  • ¼ cup roasted hazelnuts, chopped
  • Shaved ricotta salata, for garnish
  • ¼ tsp sugar
Nutrition
188
9% daily value
4 servings
                                       
                                            low-​carb, low-​sodium, vegetarian, gluten-​free
     

Fat

24% 16

Saturated

8% 2

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

4% 11

Carbs (net)

- 7

Fiber

13% 3

Sugars

- 7

Sugars, added

- 0

Protein

8% 4

Cholesterol

- 0

Sodium

5% 126

Calcium

5% 53

Magnesium

12% 51

Potassium

11% 495

Iron

9% 2

Zinc

7% 1

Phosphorus

14% 101

Vitamin A

10% 90

Vitamin C

25% 23

Thiamin (B1)

10% 0

Riboflavin (B2)

16% 0

Niacin (B3)

6% 1

Vitamin B6

29% 0

Folate equivalent (total)

14% 56

Folate (food)

- 56

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

22% 3

Vitamin K

41% 49

Sugar alcohols

- 0

Water

- 137
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