Zucchini Ribbon Salad

 

3

medium zucchini, rinsed

3

tablespoons olive oil

2

tablespoons cider vinegar

1

tablespoon chopped fresh dill weed

1

teaspoon Dijon mustard

1

teaspoon honey

Salt and freshly ground black pepper

2

tablespoons crumbled feta cheese

• 1 Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
• 2 In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes.
• 3 Divide zucchini evenly among 4 serving plates. Top each with feta cheese.