Zucchini Ribbon Salad

Zucchini Ribbon Salad

Bloggers Adam and Joanne Gallagher from Inspired Taste makes a simple raw zucchini salad with feta cheese and dill.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Add chopped nuts for a crunch.
Top salad with cooked shrimp or chicken.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.