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Italian-Inspired Sides
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Asparagus Chopped Salad
Ingredients
- 1 lb fresh asparagus spears
- 2 romaine hearts, coarsely chopped
- 1 medium tomato, coarsely chopped
- ½ small red onion, thinly sliced
- ¼ cup shredded Parmesan cheese
- ¼ cup sliced almonds
- ⅓ cup Caesar salad dressing
Prep
- Cut asparagus into bite-size pieces, removing tough root end; chop romaine and slice onion.
- Chop tomato.
Steps
- Cut asparagus into bite-size pieces (removing tough root end). Chop romaine and tomato. Slice onion.
- Place all ingredients in salad bowl. Toss to coat; serve.
Cheesy Zucchini Boats
Ingredients
- 2 large zucchini
- 3 tablespoons Italian bread crumbs, divided
- 1 cup shredded Italian-blend cheese
- ½ cup shredded Parmesan cheese
- ½ cup ricotta cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
Prep
- Preheat oven to 400°F.
- Cut zucchini in half lengthwise; scoop out seeds and pulp, leaving a ¼-inch-thick shell. Place zucchini in baking dish.
Steps
- Sprinkle 1 tablespoon of the bread crumbs down center of zucchini halves. Combine all three cheeses with Italian seasoning, salt, and pepper. Divide mixture evenly into zucchini; sprinkle with remaining 2 tablespoons bread crumbs.
- Bake 20-25 minutes or until zucchini are tender when pierced with a fork and top is golden. Serve.
- Total Time: 35 minutes Servings: 4
Serving Suggestions
Asparagus Chopped Salad
Amount per ¼ recipe serving: Calories 230, Total Fat 17g, Sat Fat 3.5g, Trans Fat 0g, Chol 15mg, Sodium 370mg, Total Carb 14g, Fiber 5g, Sugars 7g, Protein 9g, Calc 15%, Vitamin A 60%, Vitamin C 50%, Iron 20%
Cheesy Zucchini Boats
Amount per ¼ recipe serving: Calories 210, Total Fat 13g, Chol 35mg, Sodium 620mg, Total Carb 9g, Fiber 1g, Calc 45%, Vitamin A 30%, Vitamin C 20%, Iron 6%
Pear Cookie Crumble
Amount per ⅙ recipe serving: Calories 240, Total Fat 9g, Chol 35mg, Sodium 115mg, Total Carb 38g, Fiber 2g, Calc 20%, Vitamin A 8%, Vitamin C 6%, Iron 4%