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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use a sharp vegetable peeler to shave the Parmesan cheese into long strips. Ingredients:
2 small zucchini, trimmed |
2 small yellow squash, trimmed |
1/4 cup fresh lemon juice |
2 tablespoons extra-virgin olive oil |
salt and pepper, to taste |
4 ounces shaved parmesan cheese |
1 large bunch of arugula, trimmed, washed and patted dry |
1 large ripe tomato, cored |
2 tablespoons chopped parsley |
Directions:
1. 1. Cut the zucchini and yellow squash into thin slices diagonally; place in a bowl.
2. 2. Whisk together the lemon juice, oil, salt and pepper; toss with the squash. Let rest for 15 minutes. Add the cheese.
3. 3. Place the arugula in a bowl. Slice the tomato into thin wedges; scatter over the arugula.
4. 4. Just before serving, spoon the squash and dressing over the arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.
5. Per serving: 271 calories, 9g carbohydrates, 12g protein, 21g fat, 19mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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