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Party Squash Salad
2
2
1
2
small zucchini, trimmed
small yellow squash, trimmed
/4 cup fresh lemon juice
tablespoons extra−virgin olive oil
Salt and pepper, to taste
4
1
1
2
ounces shaved Parmesan cheese
large bunch of arugula, trimmed, washed and patted dry
large ripe tomato, cored
tablespoons chopped parsley
Cut the zucchini and yellow squash into thin slices diagonally;
place in a bowl. Whisk together the lemon juice, oil, salt and
pepper; toss with the squash. Let rest for 15 minutes. Use a sharp
vegetable peeler to shave the Parmesan cheese into long strips. Add
to the squash.
Place the arugula in a bowl. Slice the tomato into thin wedges;
scatter over the arugula. Just before serving, spoon the squash and
dressing over the arugula. Sprinkle with parsley and season with
salt and pepper. Serve immediately, tossing at the table.
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Party Squash Salad
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