We will soon have an abundance of fresh vegetables and I think this will be a great way to utilize some of them.
1/4 cup sliced almonds, toasted
1/2 lb. small zucchini, trimmed
1/2 lb. small yellow summer squash, trimmed
2-1/2 T. extra virgin olive oil
1/2 T. fresh lemon juice
1 clove garlic
Cut squash lengthwise into ribbons, using mandoline or vegetable peeler, discarding first and last slices. Put ribbons in a large bowl. Whisk together olive oil, lemon juice, garlic that you mince into a paste and sea salt to taste, in a bowl. Add dressing to squash, toss to coat. Let stand 5 minutes. Add 2 handfuls arugula to squash. Shave 3 oz. Romano cheese into bowl. Add several grinds of black pepper, toss gently. Transfer to platter, top with toasted almonds and serve. Makes 4 servings at 218 calories each. ENJOY!