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Nutrition Facts
Serving Size 175 g
(Approx. 4 Servings)
Amount Per Serving
Calories 610 Calories From Fat 540
% Daily Value*
Total Fat 63 g 97%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 180 mg 8%
Total Carbohydrate 9 g 3%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 5 g
Vitamin A 6% Iron 2%
Vitamin C 30% Calcium 2%
*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.
Summer Squash Salad with Basil & White Balsamic
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
4  People


Recipe makes 4 Servings

1/4 cup(s) white balsamic
1 Tbsp shallots, minced
1 Tbsp Grey Poupon Country Dijon Mustard
2 Tbsp orange juice, plus 1 tsp zest from orange
1 cup(s) H-E-B Expeller Pressed Sunflower Oil
10 .7000 Oz Cece's Veggie Noodle Co. Zucchini Spirals
1/4 cup(s) fresh basil, chiffonade or thinly sliced
1/4 cup(s) sunflower seeds, as needed for garnishing
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In a blender, add balsamic, shallots, mustard, orange juice and zest.
Blend on high to combine then while blender is running slowly add oil until an emulsion forms. Season to taste with salt and cracked pepper and set aside.
Combine zucchini, basil and sunflower seeds in a serving bowl, add dressing and toss to coat.


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