Makes 6 servings
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4 medium yellow squash (about 2 1/2 lb.)
2 shallots, minced (about 1/4 cup)
3/4 cup crumbled feta cheese
2 tablespoons chopped fresh mint
2 to 3 Tbsp. fresh lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Prep: 20 Minutes
1. Using a Y-shaped vegetable peeler, cut squash lengthwise into very thin strips just until seeds are visible.
2. Toss squash ribbons with shallots and next 6 ingredients. Serve immediately over arugula.