ZUCCHINI-RIBBON SALAD

By ozzie

PASTA SALAD SWAP, POINTS PLUS 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 YEILD A WIDTH SIMILAR TO FETTUCINE. PLACE IN A LARGE BOWL.

ADD ALL REMAINING INGREDIENTS. GENTLY TOSS TO MIX. COVER AND REFRIGERATE UNTIL CHILLED, AT LEAST 1 HOUR.

YOU MAY ADD SOME FRESH MINT.