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.
Copyright Diabetic Cooking.