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Nutrition Facts
Serving Size 179 g
(Approx. 4 Servings)
Amount Per Serving
Calories 410 Calories From Fat 360
% Daily Value*
Total Fat 41 g 63%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 15 mg 1%
Total Carbohydrate 16 g 5%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 2 g
Vitamin A 170% • Iron 8%
Vitamin C 40% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Butternut Spiral Salad with Creamy Italian Dressing

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Prep Time
25 minutes
Cook Time
N/A
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

10 .7000 Oz butternut squash spirals
6 radishes, thinly sliced
1 cup(s) fresh basil, roughly torn
1/2 cup(s) fresh green onions, chopped
4 garlic cloves, smashed
1 1/2 Tsp Central Market Organics Whole Mediterranean Oregano
1/4 cup(s) red wine vinegar
2 Tbsp water
3/4 cup(s) grapeseed oil
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Instructions

1
In a large bowl, combine butternut spirals, radishes, basil, and green onions. Toss to combine and set aside. Meanwhile, make dressing.
2
In a blender add garlic, oregano, red wine vinegar and water, and blend until smooth. While blender is running, slowly add grapeseed oil to form an emulsion until dressing is thick and creamy.
3
Season dressing with salt and pepper to taste, toss salad with dressing as needed and refrigerate any leftover dressing. It will keep up to one week in refrigerator.
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