Zucchini Ribbon Salad

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Ingredients

2 medium zucchini
2 tablespoons chopped sun-dried tomatoes (not packed in oil)
2 teaspoons olive oil
1 teaspoon fresh lemon juice
1 teaspoon white vinegar
1/8 teaspoon salt
2 tablespoons shredded Parmesan cheese
1 tablespoon pine nuts, toasted*

Directions

Yield:
2 servings

Serving size:
1/2 of recipe

Peel zucchini lengthwise into ribbons using vegetable peeler until seeds are visible. Combine zucchini ribbons and sun-dried tomatoes in medium bowl.

Whisk oil, lemon juice, vinegar, and salt in small bowl until well blended. Drizzle over zucchini and tomatoes; gently toss to coat.

Divide salad evenly between 2 serving bowls. Top with cheese and pine nuts. Serve immediately.

*Note: To toast pine nuts, spread in single layer in heavy skillet. Cook over medium heat 1 to 2 minutes or until nuts are lightly browned, stirring frequently.

Calories: 133 calories, Carbohydrates: 9 g, Protein: 5 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Sodium: 254 mg, Fiber: 3 g

Exchanges per serving: 2 Fat, 2 Vegetable.