Shaved Summer Squash Salad with Prosciutto Crisps

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.