Zucchini Ribbon Salad

First Friday of Lent, so we made up some yummy Lake of the Woods Walleye (thanks for catching hon!) and this yummy salad!!  This salad was SUPER easy to make - and it was gone in about 2.2 seconds!!  I think it would be good with red onion too - or maybe some craisins or something!!

Ingredients:
Arugula
2 zucchinis
Toasted hazelnuts (or pine nuts....slivered almonds)
Feta cheese (or shaved Parmesan...)

Dressing:
1/3 cup red wine vinegar
1 cup olive oil
1 tablespoon Dijon mustard
1 garlic clove, crushed
salt / pepper
dash oregano

I cut the ends off of your zucchini - then used a veggie peeler and cut the zucchini into thin lengthwise strips (stopping and turning when you see the seeds....)

Cook your strips of zucchini either in a stove top grill or saute pan coated with a tiny bit of olive oil - only takes a couple of minutes.  Make sure it cools completely before adding them to salad.

Then just mix zucchini, arugula, nuts, and cheese together - and top with dressing....YUMMY!!