So I have finally tired of my Greek salads. That's right after pulling a Jennifer Aniston and eating the same thing for lunch everyday for months I finally got a little sick of it. I came across this recipe on pinterest, which led me to a new favorite blog, Proud Italian Cook. All of her food is right up my alley made with fresh produce and pasta, and her pictures are gorgeous. You will want to cook/eat everything on her blog!
This salad is truly delicious. I even made it yesterday with squash instead of zucchini and it was still fabulous. I also added corn into mine because we had some extra we had grilled over the weekend and I thought it was the perfect addition. This salad will be your new go-to salad and not to mention it would be gorgeous to serve at a dinner party.
ZUCCHINI RIBBON SALAD (My Version)
-Toasted Pine Nuts
-Red Wine Vinegar
-Salt and Pepper to taste
I have no exact measurements so just use as much or as little as you prefer. I used about 1 zucchini per salad and grilled it in two batches.
Here are the instructions in the words of the Proud Italian Cook
You'll want to make sure you cook your strips of zucchini either in a stove top grill or saute pan coated with a tiny bit of olive oil, they only take a couple of minutes. Make sure they cool completely before adding them to your salad.
I used arugula for my salad base and tossed it in a vinaigrette of 3 parts olive oil to 1 part red wine vinegar, added a touch of Dijon, a crushed garlic clove, salt, black pepper and oregano, any lemon based dressing would be work as well.
Lay your zucchini strips on top, toss in some feta or shaved Parmesan and sprinkle with toasted nuts, I used hazelnuts here with the feta, but pine nuts or slivered almonds would be just as good. To finish, drizzle a little more dressing over the top. Just let your creative juices flow and make it your own!
Check out The Proud Italian Cook Blog HERE for more gorgeous pics and recipe info