Summer squash is delicious raw when it's shaved and marinated with a bit of salt. Add salty prosciutto and you have the perfect side dish.
Cooking Light JUNE 2011
1. Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.
2. Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss.
3. Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
4. Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.
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