7 Ingredients
  • 2 each small zucchini and yellow squash, ends trimmed
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 1 large bunch arugula, trimmed, washed, and patted dry
  • 1 large ripe tomato, cored
  • 2 tablespoons chopped flat-leaf parsley
Nutrition
128
6% daily value
4 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

17% 11

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

2% 6

Carbs (net)

- 4

Fiber

10% 2

Sugars

- 4

Sugars, added

- 0

Protein

6% 3

Cholesterol

- 0

Sodium

3% 69

Calcium

13% 132

Magnesium

12% 51

Potassium

11% 525

Iron

9% 2

Zinc

6% 1

Phosphorus

11% 74

Vitamin A

13% 114

Vitamin C

32% 29

Thiamin (B1)

7% 0

Riboflavin (B2)

10% 0

Niacin (B3)

5% 1

Vitamin B6

14% 0

Folate equivalent (total)

23% 92

Folate (food)

- 92

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 2

Vitamin K

100% 120
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