This gluten-free dish has thin ribbons of squash, peppery arugula, and salty Pecorino cheese. It is dressed with a simple mixture of olive oil and balsamic vinegar. This salad is light and refreshing, and it's great as a side dish or for a light lunch.
Ingredients: 2 medium squash such as zucchini or yellow squash, thinly sliced into ribbons. 2 cups arugula salad greens. 1/4 cup shaved Pecorino cheese. 2 tablespoons extra virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.
Instructions: Cut the squash into ribbons by using a vegetable peeler or mandoline. Cut the squash into ribbons and put them in a large bowl. Add the arugula salad greens and shaved Pecorino cheese. Add extra virgin olive oil and balsamic vinegar to the salad and mix them together. Add pepper and salt to taste. Toss gently to make sure all the ingredients are evenly mixed. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
Jennifer L Wagner