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Gallery Arugula, Zucchini, and Parmesan Salad Recipe Summary Servings: 8
Ingredients Ingredient Checklist 6 cups arugula leaves (from 3 bunches) 1 small zucchini, thinly sliced crosswise 1 small yellow squash, thinly sliced crosswise 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice Coarse salt and freshly ground pepper, to taste 4 ounces Parmesan cheese
Gallery Arugula, Zucchini, and Parmesan Salad
Recipe Summary Servings: 8
Gallery
Arugula, Zucchini, and Parmesan Salad
Arugula, Zucchini, and Parmesan Salad
Arugula, Zucchini, and Parmesan Salad
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 6 cups arugula leaves (from 3 bunches) 1 small zucchini, thinly sliced crosswise 1 small yellow squash, thinly sliced crosswise 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice Coarse salt and freshly ground pepper, to taste 4 ounces Parmesan cheese
Directions
Toss together arugula, zucchini, and squash in a salad bowl. Whisk together oil and lemon juice, and season with salt and pepper. Drizzle over salad. Using a cheese plane or a vegetable peeler, shave cheese over the top.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Arugula, Zucchini, and Parmesan Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Arugula, Zucchini, and Parmesan Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
