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Recipe of the Month Appetizers - Summer Squash Salad with Prosciutto

  • 1 medium zucchini
  • 2 medium yellow squash
  • 1/4 teaspoon salt
  • 2 tablespoons thinly sliced fresh mint
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground black pepper
  • 3 thin slices of prosciutto, chopped
  • 1/4 cup crumbled ricotta or feta cheese

Shave the zucchini and squash into thin strips using a vegetable peeler. Discard the seeds. Place the zucchini and squash strips in a medium bowl and toss with salt.
Combine mint, oil, lemon rind, lemon juice, and pepper in a small bowl and stir with a whisk. Pour over the zucchini and squash and toss.
Heat a nonstick skillet over medium heat. Add prosciutto and sauté until crisp.
Place 1/4 of the salad on each of four plates or bowls. Top each serving with 1 tablespoon of cheese and sprinkle evenly with prosciutto.
Submitted By: Hilda Jones
Kingston Springs
Dickson Farmers Co-op
Number of Servings: 0
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