Zucchini, Pea And Fetta Spring Salad

A side guaranteed to satisfy a deposit and supplement addition bring-a-plate diners. If youre planning to transport this dish for a bring-a-plate meal, check out our interpretation for pack and travel tips.

The ingredient of Zucchini Pea And Fetta Spring Salad

• 2 cups shelled buoyant peas or frozen peas cooked following packet directions
• 1 3 cup other virgin olive oil
• 1 3 cup pomegranate molasses see note
• 1 2 cup orange juice
• 100g baby spinach
• 400g snow peas trimmed thinly sliced
• 4 zucchini peeled into ribbons
• 200g danish fetta crumbled
• 2 tbsp sesame seeds
• 1 tbsp dried thyme
• 1 tbsp sumac
• 1 tsp sea salt

The Instruction of zucchini pea and fetta spring salad

• 1 make zaatar put in sesame seeds thyme sumac and sea salt in a bowl
• cook peas in a large saucepan of boiling water for 3 minutes or until clever green and tender drain refresh sedated cold water
• place oil molasses and yellowish brown juice in a screw top jar season in the manner of salt and pepper newscaster lid shake to combine
• arrange spinach snow peas zucchini peas and fetta not far off from a serving platter
• to serve drizzle in the same way as dressing and sprinkle past zaatar

Nutritions of Zucchini Pea And Fetta Spring Salad

calories: 308 788 calories
calories: 19 4 grams fat
calories: 5 9 grams saturated fat
calories: 20 4 grams carbohydrates
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calories: n a
calories: 11 2 grams protein
calories: 17 milligrams cholesterol
calories: 667 milligrams sodium
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