Zucchini Ribbon Salad Recipe

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This recipe for Zucchini Ribbon Salad is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: 1 medium zucchini 4 oz yellow summer squash 1 tsp fresh lemon juice 1/8 tsp table salt, plus 1/4 tsp of salt 2 medium tomato(es), ripe, coarsely chopped 8 medium basil, leaves, torn 2 tsp olive oil, extra-virgin 8 medium olive(s), salt-cured, black 1/4 oz pine nuts, about 2 1/2 tsp, toasted

Directions:	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.

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Zucchini Ribbon Salad Recipe

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Directions: