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    YUM! an extremely fresh salad that you can't stop eating, try this Zucchini Carpaccio Salad. Paper thin slices of fresh zucchini tossed with baby arugula, shredded Parmigiano Reggiano, garlic, lemon zest and olive oil. Topped with toasted walnuts.



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    Raw Zucchini Ribbon Salad with Olives and Mint INGREDIENTS 3 Tablespoons/45ml olive oil 2 Tablespoons/30ml of freshly squeezed lemon juice (about half a lemon) 1/2 teaspoon finely grated fresh lemon zest 2 pounds medium zucchini (about 5-6) ¼ cup chopped fresh mint 1/4 cup chopped black olives 2 oz/57g Mixed greens like baby spinach, and baby kale 4 oz/113g of goat cheese ¼ cup/ 30g of lightly toasted pine nuts Sea salt and freshly ground pepper to taste

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    Ina Gartens Cape Cod Chopped Salad (bacon, arugula, apple, walnut, blue cheese, cranberry)

    Baby Arugula Salad - always a favorite side for me!! this recipe is by kalynskitchen: With lemon, balsamic vinegar, parmesan and pine nuts.

    Simply toss pasta with 1 1/2 teaspoons olive oil, breadcrumbs, parsley, lemon juice, garlic powder salt, and black pepper; Much healthier than any cream sauce

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    Orange and Arugula Salad with Red Onion and Gorgonzola - this is one of my favorite salads for lunch! #meatlessmondays #vegetarian #glutenfree #weightwatchers #cleaneats

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