Zucchini-Ribbon Salad (Rene Truter Wessels)


2 large zucchini, ends removed

1 cup cherry tomatoes, halved …

1/2 cup crumbled reduced-fat feta cheese

1/3 cup finely chopped red onion

2 tbsp. fat-free Italian dressing


Use a veggie peeler to peel zucchini lengthwise into super-thin strips; rotate zucchini after each strip to yield a width similar to fettuccine. Place in a large bowl. Add all remaining ingredients. Gently toss to mix. Cover and refrigerate until chilled, at least 1 hour. Eat up!! Makes 4 servings~


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