Baby Zucchini Ribbon Salad

 This recipe is in the Garden Fresh section of Cooking Light’s 5 Ingredients 15 Minutes magazine.  Now is the time to try it...everything is in season.  

14 baby zucchini

1 tbsp. white wine vinegar

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/2 C. thinly sliced red bell pepper

1 tsp. chopped fresh oregano

1/4 C. crumbled feta cheese

5 tsp. extra virgin olive oil

Shave zucchini with a vegetable peeler lengthwise into thin strips.  Place zucchini, vinegar, salt and pepper into medium bowl; toss to coat.  Let stand 10 minutes.

Add bell pepper and oregano to zucchini mixture; toss to combine.  Sprinkle with feta cheese and drizzle with olive oil.

Serves 4, 98 calories, 8g. fat, 3g. protein, 4g. carbohydrates, 1g. fiber, 214mg. sodium.