Wednesday, July 18, 2012

Zucchini, Onion and Tomato Salad with Saffron and Cinnamon

Serves TWO

1 1/2 teaspoon Extra Virgin Olive Oil
1/2 pound or 2 med zucchini (one green and one yellow is beautiful)
1 small red onion (cut into 1/2 inch wedges)
2 garlic cloves, minced
1/2 stick cinnamon, broken in half
1/8 teaspoon Saffron threads (this is expensive so no need to add more)
1 med heirloom tomato (.31 pound), cut into 1/4 inch wedges
1 tablespoon chopped parsley
1 tablespoon chopped mint
1/2 tablespoon fresh lemon juice

Heat oil in large nonstick skillet over low heat. Add zucchini, onions, garlic, cinnamon stick and saffron. Cover; cook until zucchini is tender and onions are almost tender, stirring occasionally, about 5-8 minutes. Remove from heat. Stir in tomatoes, parsley and mint. Cool to room temperature. (Can be made 2 hours ahead. Let stand at room temperature.) Mix in lemon juice. Season with salt and pepper and serve.
Amount Per Serving
Calories88 Calories from Fat 31
% Daily Value *
Total Fat 3 g 5%
Saturated Fat 473 mg 2%
Trans Fat 0%
Cholesterol 0%
Sodium 16 mg 1%
Total Carbohydrate 12 g 4%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 3 g
Vitamin A 21%
Vitamin C 38 mg 63%
Calcium 45 mg 5%
Iron 0 mg 1%
Potassium 565 mg 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs

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