Monday, June 27, 2011

Low-Point Prosciutto and Summer Squash Salad

A great light salad for warm summer days! If your garden is providing you with an abundance of summer squash or zucchini, here's another fabulous recipe you will thoroughly enjoy! You didn't plant squash this summer? Head to your local farmer's market or grocery store so you can enjoy this wonderful recipe too!

Low-Point Prosciutto and Summer Squash Salad
- 2 medium yellow summer squash
- 1 medium zucchini
- 1/4 tsp. kosher salt or sea salt
- 2 Tbs chopped fresh basil
- 1 Tbs olive oil
- 1 tsp. lemon juice
- 1/4 tsp. pepper
- 3 thin slices prosciutto, chopped
- 3 Tbs fat-free feta cheese
Shave the squash and zucchini into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl and toss with salt, basil, olive oil, lemon juice, and pepper. Heat a small nonstick skillet over medium-high heat and add prosciutto. Heat for several minutes, turning several times, until crisp. Crumble or cut prosciutto into little pieces and add to squash salad. Mix and dish out 3 equal servings onto plates. Top each with 1 Tbs feta cheese and serve. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 3
Serving size - 1
Points per serving - 1.7

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