Hmm, this is a spin on salad I have never thought of before. In a few weeks, I'll be able to get the squash from the farmer's market (or Caputos). I have mint on the deck. Feta "grows" in my fridge. LOL Feta is one of my favorite things on a salad. This salad will also be worth waiting in line at the deli at the POOT. Lord help me!
1 medium zucchini
2 medium yellow squash
1/4 tsp. salt
2 tbsp. thinly sliced fresh mint
1 tbsp. extra virgin olive oil
1/2 tsp. lemon rind
1 tsp. fresh lemon juice
1/4 tsp. freshly ground black pepper
3 thin slices prosciutto, chopped
1/4 C. crumbled ricotta salata or feta cheese
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.
Combine mint and mext 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash and toss.
Heat a small nonstick skillet over medium heat. Add prosciutto, saute for 2 minutes or until crisp.
Place 3/4 C. salad on each of 4 plates. Top each serving with 1 tbsp. cheese; sprinkle evenly with prosciutto.
Cheese and bacon on this salad and only 68 calories per serving!!!
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