“I used arugula for my salad base and tossed it in a vinaigrette of 3 parts olive oil to 1 part red wine vinegar, added a touch of Dijon, a crushed garlic clove, salt, black pepper and oregano, any lemon based dressing would be work as well.
Lay your zucchini strips on top, toss in some feta or shaved Parmesan and sprinkle with toasted nuts, I used hazelnuts here with the feta, but pine nuts or slivered almonds would be just as good. To finish, drizzle a little more dressing over the top. Just let your creative juices flow and make it your own!” Marie, the Proud Italian Cook
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Keeping up with this week’s theme of salad’s perfectly suited for the winter’s end, enjoy these scrumptious shots of Proud Italian Cook’s Zucchini Ribbon Salad. A simple vegetable peeler is what you will need to peel the strips, which then are cooked on a stove top grill, or saute pan coated with a bit of olive oil. For the recipe, see below.