Ribbon Salad

I was recently invited to a dinner party and was asked to bring a "light" Italian side dish.  My mind immediately froze.  I couldn't think of anything and then it hit me.  Why not bring an orzo and tomato salad.  I soon realized that it wouldn't work since the main course was lasagna.  So there I was, committed to making a dish without a clue as to what is was going to me.

Then it hit me!  I remember back when I had cable, watching Giada De Laurentiis on the Food Channel make a beautiful dish using ribbons of zucchini and thought I would put my own spin on it.

It turned out to be a gorgeous salad and it was absolutely delicious!  Everyone at the party asked for the recipe.

Ribbon Salad
6 servings

The Ingredients:
1 zucchini squash
1 yellow squash
1 bunch asparagus
1 C cherry tomatoes
1/4 C extra virgin olive oil
2 T fresh lemon juice
1 t lemon zest
1/2 t salt
pinch of black pepper
2 ounces shredded Parmesan, reduced fat, cheese

The Directions:
1) Cut the ends off both the zucchini and yellow squashes and then using a mandolin, set at the lowest setting, shave them into ribbons.
2) Remove the woody parts of the asparagus and thinkly cut on the diagonal.
3) Once the asparagus has been cut, blanch them and add to the squash ribbons (after they are cooled).
4) Halve the cherry tomatoes and add to the other vegetables.
5) In a small bowl, add the olive oil, lemon juice, zest, salt, pepper and shredded parmesan.  Mix together.
6) Right before serving, pour the dressing over the vegetables.
7) Serve on a long platter for the "WOW" factor.

Nutrition Facts Per Serving:
Calories: 131.3
Total Fat: 11.3g
Carbohydrates 4.7g
Dietary Fiber 1.4g
Protien 4.1g