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Zucchini & Summer Squash Ribbon Salad
Prep: 15 minutes
Serves: 4
2tablespoons fresh lemon juice
2teaspoons chopped fresh chives
1/2teaspoon honey
1/4teaspoon salt
1/8teaspoon ground black pepper
1pinch ground red pepper
3tablespoons extra virgin olive oil
2small yellow squash and/or zucchini, thinly shaved with vegetable peeler
1/2cup halved grape tomatoes
1/2cup whole milk ricotta cheese
2teaspoons chopped fresh chives
1/2teaspoon honey
1/4teaspoon salt
1/8teaspoon ground black pepper
1pinch ground red pepper
3tablespoons extra virgin olive oil
2small yellow squash and/or zucchini, thinly shaved with vegetable peeler
1/2cup halved grape tomatoes
1/2cup whole milk ricotta cheese
1.In medium bowl, whisk lemon juice, chives, honey, salt, black pepper and red pepper; whisking constantly, drizzle in oil until emulsified. Add squash and tomatoes; toss to combine.
2.Serve salad dolloped with cheese.
3.Spray corn with cooking spray. Place corn on hot grill rack; cover and cook 10 to 12 minutes or until golden brown, turning frequently.
Approximate nutritional values per serving:
167 Calories, 15g Fat (4g Saturated), 16mg Cholesterol,
177mg Sodium, 6g Carbohydrates, 1g Fiber, 3g Sugars, 5g Protein