Zucchini Ribbon
Salad
Ingredients
- 1 medium zucchini, uncooked
- 4 oz yellow summer squash
- 1 tsp fresh lemon juice
- 1/8 tsp table salt, plus 1/4 tsp of salt
- 2 medium tomatoes, ripe, coarsely chopped
- 8 medium basil, leaves, torn
- 2 tsp olive oil, extra-virgin
- 8 medium olives, salt-cured, black
- 1/4 oz pine nuts, about 2 1/2 tsp, toasted
Directions
- Trim ends of zucchini and squash. With cheese planer, cut both vegetables
lengthwise into thin, long strips. With a knife, cut strips lengthwise into
thinner, fettuccine-like strips. In bowl, toss zucchini and squash with
lemon juice and 1/8 teaspoon salt. Set aside 5 minutes.
- In food processor, combine tomatoes, 6 basil leaves, oil and remaining 1/4
teaspoon salt. Process until coarsely chopped.
- Drain any liquid in zucchini mixture and divide among two serving plates;
top each with half the tomato dressing, olives and pine nuts. Garnish with
remaining fresh basil leaves and serve.
Serves | 2
POINTS per serving | 2
Print as 3x5 or 4x6
Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse