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Shaved Summer Squash Salad with Prosciutto Crisps

Published in Recipes, Salads & Vegetables Author: CentraCare

Recipe from Cooking Light

Ingredients

  • 1 medium zucchini
  • 2 medium yellow squash
  • ¼ tsp. salt
  • 2 Tbsp. thinly sliced fresh mint
  • 1 Tbsp. extra-virgin olive oil
  • ½ tsp. grated lemon rind
  • 1 tsp. fresh lemon juice
  • ¼ tsp. freshly ground black pepper
  • 3 thin slices prosciutto (1 ounce), chopped
  • ¼ cup (1 ounce) crumbled ricotta salata or feta cheese

Directions

  1. 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.
  2. Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss.
  3. Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
  4. Place ¾ cup salad on each of 4 plates. Top each serving with 1 Tbsp. cheese; sprinkle evenly with prosciutto.

Yield: 4 servings (1 serving = ¾ cup)

Nutrition Information Per Serving
  • Calories: 68
  • Fat: 4.9 g.
  • Sat. Fat: 1.1 g.
  • Cholesterol: 6 g.
  • Sodium: 269 mg
  • Carbs: 3.6 g.
  • Fiber: 1.1 g.
  • Protein: 3.5 g.