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Zucchini Ribbon Salad

zucchini ribbon salad Side Dish
Zucchini Ribbon Salad
  • Prep 10 min
  • Total 20 min
  • Servings 4

Long, thin ribbons of garden-fresh zucchini pair beautifully with feta and dill in this raw and refreshing salad.

Inspired Taste
Created June 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.

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

No nutrition information available for this recipe

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