Tuesday, May 12, 2009

Warm Carrot, Zucchini and Basil Salad

This dish is quite appealing on the eye and makes a change from good old steamed carrot and zucchini slices plus I have to say it went down well with the Mediterranean Chicken Casserole that we had on Mother's Day.

Overall a little time consuming to prepare but it does cook in a flash.


Warm Carrot, Zucchini and Basil Salad

Serves: 8
Points per serve: 0

5 carrots, peeled
5 zucchinis
2 teaspoons oil
1 handful of fresh basil leaves

Using a vegetable peeler, ribbon cut the carrots and the zucchini, keeping both separate.

In a large frying pan or wok, heat the oil and add carrots. Stir fry to 1 - 2 minutes and then add the zucchini. Continue to stir fry for another 1 - 2 minutes or until zucchini is warmed through and mixed in with the carrot.

Transfer to a large serving plate or bowl and sprinkle with the basil leaves. Serve immediately.

2 comments:

Donna-FFW said...

This sounds like a deliicous salad, and I LOVE the coloring it is so pretty.

Angie said...

Thanks for the recipe. I'm always searching for recipes that don't have anything in them that I'm allergic to, and I've already found several on your site.