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Zucchini Arugula Salad

"This recipe for Zucchini Arugula Salad was very quick to fix, and looked as wonderful on the table as it was to eat."

Zucchini and Parmesan Salad

Thinly Sliced Zucchini Salad

1/4 cup		olive oil
2 Tbs		lemon juice
		(optional)salt and pepper to taste
1 lb		zucchini, mixed both green and yellow
1 lb		arugula(or any mixed greens)
3 oz		shaved Parmesan cheese

1	Remove the stems from the arugula, and wash the leaves carefully. Pat dry and set aside.
2	Wash the zucchinis and slice thinly. (1/8").
3	Whisk together the oil lemon juice, and optional salt and pepper. Add the zucchini slices and toss well. Allow to stand for 5 minutes.
4	Arrange the arugula on 4 serving plates and top with the sliced zucchini, overlapping them slightly. Drizzle the oil mixture over the salads and top with the shaved Parmesan, dividing it evenly among the plates.

Servings: 4

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

salt and pepper to taste

zucchini, mixed both green and yellow

arugula

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