Summer Squash Salad with Herbs and Pecorino Fresco

Summer-Squash Salad with Herbs and Pecorino Fresco

Summer-Squash Salad with Herbs and Pecorino Fresco

By Martha Stewart
Serves 6

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Details
  • Servings:   6
  • Calories:   146
  • Protein:   11g
  •  
  • Fiber:   2g
  • Sugar:   2g
  • Carb Total:   4g
  •  
  • Trans Fat:   0g
  • Saturated:   6g
  • Fat Total:   11g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • american
Comments
Ingredients
  • 1 pound small young summer squashes (about 8), cut into 1/4-inch-thick rounds (halved if large)
  • 2 tablespoons fresh oregano or thyme leaves
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground pepper
  • 6 ounces pecorino fresco, crumbled (about 1 1/2 cups; www.murrayscheese.com)
Instructions

Summer-Squash Salad with Herbs and Pecorino Fresco serves 6 original recipe by Martha Stewart.

View original preparation instructions

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