Haloumi, Snap Pea, and Zucchini Salad

May 30, 2013

Serves: 4
Prep:  5 min
Cook: 5 min
Total: 10 min
1/2 lb sugar snap peas, strings removed
4 oz Haloumi cheese, cut into 4 slices
1/2 lb baby zucchini, trimmed and halved lengthwise
2 tsp olive oil
2 tbsp fresh mint leaves
1 lemon, cut into 6 wedges

1. Prepare lightly oiled grill for medium heat.

2. Cook snap peas in pot of boiling salted water until crisp-tender, 1 to 2 minutes. Drain in colander and transfer to bowl of ice water. Once cool, drain and halve crosswise.


3. Coat cheese and zucchini lightly with olive oil spray. Grill, turning, until zucchini is golden and tender, 4 minutes, and cheese is browned and crisp, 5 minutes. Cut zucchini crosswise into bite-size pieces and break cheese into chunks.

4. Combine snap peas, zucchini, cheese, oil, and mint in large bowl. Squeeze 2 lemon wedges over salad and toss. Season and serve with remaining lemon wedges.

Nutritional facts per serving
Calories     153.8 cal
Fat     9.8 g
Saturated fat     0.4 g
Cholesterol     0 mg
Sodium     11.6 mg
Carbohydrates     8.1 g
Total sugars     3.5 g
Dietary fiber     2 g
Protein     8.3 g

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