This recipe is a great way to use up an overabundance of zucchini in the garden. The crunchy Parmesan crisps add flavor and texture to this fresh salad.

Prep time: 25 minutes
Total time: 30 minutes
Serves: 4
Serving size: 2 cups
Course: Lunch or dinner

INGREDIENTS

Caramelized Onion and Almond Dip With Greek Yogurt:

3 cups chopped onions
3/4 cup chopped shallots
2 1/2 tablespoons extra virgin olive oil, divided
2 cups plain Greek yogurt
2 tablespoons minced fresh herbs (such as rosemary, basil, thyme, sage and oregano)
1/2 teaspoon sea salt

Almond Topping:

1/3 cup Mariani Sliced Almonds
1/4 teaspoon seasoned salt
Cut veggies, baked and popped potato chips and veggie chips, for dipping

INSTRUCTIONS

Coat a large skillet with olive oil spray or lightly grease and set over medium heat. Pile half the Parmesan in the center and spread out slightly to make a thin layer. Cook for a few minutes or until golden brown. Carefully turn over and cook until browned on the other side. Let cool, then break into pieces. Repeat with remaining cheese.
Place zucchini noodles, tomatoes, almonds and onion in a medium bowl and toss lightly.
Whisk together all dressing ingredients and drizzle over salad; toss well to coat.
Pile into four salad bowls and sprinkle each with Parmesan pieces and a liberal topping of fresh basil. Serve immediately.

TIP:

Zucchini noodles will release water once tossed with dressing. Use tongs to remove salad from mixing bowl, leaving excess liquid in the bowl.

Nutritional Analysis Per Serving:

Calories: 550, Fat: 41g, Saturated Fat: 9g, Trans Fat: 0g, Monounsaturated Fat: 23.8g, Polyunsaturated Fat: 6.42g, Cholesterol: 85mg, Sodium: 560mg, Potassium: 910mg, Carbohydrates: 15g, Fiber: 5g, Sugar: 0g, Protein: 34g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 15%, Iron: 15%

Yield: 4 Servings (Serving Size: 2 cups)

Author: Patty Mastracco