To accompany the Greek-Style Shrimp Sauté I tried last week, I made the Hungry Girl’s Zucchini-Ribbon Salad. She touts it as one of her “pasta-swap” recipes, and I was intrigued by the concept. Raw zucchini instead of pasta? Hmm… Only once before had I eaten raw squash (on a green salad at an Italian restaurant), so I was unsure about the success of this recipe. As it turned out, it was extremely good! The hour of chilling in the fridge allowed the zucchini to absorb the flavors of the other ingredients. The side salad earned 3.5 stars from John and me, and I plan to add it into the rotation of non-green side salads I commonly make.
2 large zucchini, ends removed
1 cup cherry tomatoes, halved
½ cup crumbled reduced-fat feta cheese
1/3 cup finely chopped red onion
2 TB fat-free Italian dressing (I used Kraft’s Roasted Red Pepper Italian with Parmesan)
1. Use a veggie peeler to peel zucchini lengthwise into super-thin strips; rotate zucchini after each strip to yield a width similar to fettuccine. Place in a large bowl.
2. Add all remaining ingredients. Gently toss to mix. Cover and refrigerate until chilled, at least 1 hour.
Yield: 4 servings (serving size: about 1 cup). Per serving, 2 PointsPlus.