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home > recipes > salads and dressings > shaved summer squash salad
from NY, US 1 medium zucchini 2 medium yellow squash 1/4 teaspoon salt 2 tablespoons thinly sliced fresh mint 1 tablespoon extra-virgin olive oil 1/2 teaspoon grated lemon rind 1 teaspoon fresh lemon juice 1/4 teaspoon freshly ground black pepper 3 thin slices prosciutto (1 ounce), chopped 1/4 cup (1 ounce) crumbled ricotta salata or feta cheese May be used as a salad or side dish. For vegetarians, leave out the meat! Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt. Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss. Heat a small nonstick skillet over medium heat. Add prosciutto; sauté for 2 minutes or until crisp. Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto. Yield: 4 servings source: Cooking Light

Shaved Summer Squash Salad


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list all recipes for SALADS (258)
list all recipes by BUTTERFLYDOG (1134)


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keyword: shaved
keyword: summer
keyword: squash
keyword: salad
recipes for salads
recipes by butterflydog
Email Address:
(posted July 22, 2011)

from NY, US

1 medium
zucchini
2 medium yellow
squash
1/4 teaspoon
salt
2 tablespoons thinly sliced fresh
mint
1 tablespoon extra-virgin
olive oil
1/2 teaspoon grated
lemon rind
1 teaspoon fresh
lemon juice
1/4 teaspoon freshly ground black pepper
3
thin slices prosciutto (1 ounce), chopped
1/4 cup (1 ounce) crumbled ricotta salata or
feta
cheese

May be used as a salad or side dish. For vegetarians, leave out the meat!

Shave the
zucchini and squash into
thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.

Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss.

Heat a small nonstick
skillet over medium heat. Add prosciutto; sauté for 2 minutes or until
crisp.

Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon
cheese; sprinkle evenly with prosciutto.

Yield: 4 servings

source: Cooking
Light



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