June 6th, 2013

Zucchini Carpaccio Salad

Zucchini Carpaccio Salad



I am dedicating this post to my only son who is leaving on a two-year LDS mission to Rome, Italy next week.  He has been my buddy for 18 years, and I am going to miss him very much.  If you would like to check out the blog I am keeping for him while he’s gone, you can find it here:  Elder Craig Jones.

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I enjoy eating salads, not only because they taste good, but also because they are healthy.  But I definitely want my salads to have something in them besides just the vegetables.  This salad happens to have Parmesan cheese in it, and that’s a good thing.  I mean you can’t go wrong with Parmesan.  The only problem was that when I came across the recipe, it only called for one measly ounce of cheese!  One ounce??  That’s not even enough to taste it.  Or even enough to bother putting it on your grocery list.  But don’t worry.  I fixed it.  I changed it to FIVE ounces of cheese!  That would be a whole package.  Now the salad tastes even better, and it’s still healthy, too.  It’s the best of both worlds.

I just recently purchased an adjustable-blade slicer that I used to slice the zucchini for this salad.  I bought mine at Amazon, and I’m very happy with it.  You can check it out here if you’re interested:  Mandoline Slicer.  It’s not absolutely necessary to have a mandoline, but it definitely makes slicing the zucchini easier and faster.


This salad has a really good flavor with a dressing made from olive oil and lemon juice.  I think you’ll like it.

Zucchini Carpaccio Salad

Posted under Italian, Salads

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