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Zucchini Ribbon Salad

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Zucchini Ribbon Salad
  • Prep 10 min
  • Total 20 min
  • Servings 4
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Long, thin ribbons of garden-fresh zucchini pair beautifully with feta and dill in this raw and refreshing salad.
By Inspired Taste
Created Jun 11, 2012

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add chopped nuts for a crunch.
  • tip 2
    Top salad with cooked shrimp or chicken.

Nutrition

Nutrition Facts are not available for this recipe
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