Zucchini-Ribbon Salad

By asally04

1/4th of recipe (about 1 cup): 79 calories, 3g fat, 285mg sodium, 9.5g carbs, 2.5g fiber, 5g sugars, 5.5g protein -- PointsPlus® value 2*

Ingredients

• 2 large zucchini, ends removed
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled reduced-fat feta cheese
• 1/3 cup finely chopped red onion
• 2 tbsp. fat-free Italian dressing

Preparation

Step 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.

Add all remaining ingredients. Gently toss to mix. Cover and refrigerate until chilled, at least 1 hour. Eat up!