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Zucchini Ribbon Salad
medium zucchini, rinsed
tablespoons olive oil
tablespoons cider vinegar
tablespoon chopped fresh dill weed
teaspoon Dijon mustard
Salt and freshly ground black pepper
tablespoons crumbled feta cheese
Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
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.
Divide zucchini evenly among 4 serving plates. Top each with feta cheese.
Add chopped nuts for a crunch.
Top salad with cooked shrimp or chicken.
No nutrition information available for this recipe.
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