1/4C olive oil
3T red wine vinegar
1T Dijon mustard
3T fresh lemon juice
Salt & Pepper, to taste
1/4C fresh arugula
Handful of feta cheese, crumbled
Handful of chopped nuts (almonds or pine nuts)
1. Combine all dressing ingredients and set aside. Peel the zucchini into thin strips using a simple, plain old-fashioned vegetable peeler. Stop peeling when you reach the seeds.
2. Sautee your strips in a pan with olive oil (they take only a couple of minutes). Place them aside to cool.
3. Toss the zucchini with the arugula and the dressing. Sprinkle with feta and nuts! Enjoy!