Look for thin zucchini and yellow squash. The squash will have fewer seeds.

　　

Ingredients

Makes 4 servings

　　2 each small zucchini and yellow squash, ends trimmed

　　2 tablespoons red-wine vinegar

　　1 tablespoon Dijon mustard

　　3 tablespoons extra-virgin olive oil

　　1 large bunch arugula, trimmed, washed, and patted dry

　　1 large ripe tomato, cored

　　2 tablespoons chopped flat-leaf parsley

　　

Step 1

1. Cut the zucchini and squash in thin slices on the diagonal; place in a bowl.

　　

Step 2

2. Prepare the dressing: Whisk the vinegar, mustard, salt, and pepper together in a bowl. Slowly drizzle in the oil, whisking constantly until thickened. Toss with the squash. Let rest 10 minutes.

　　

Step 3

3. Place the arugula in a salad bowl. Cut the tomato in half lengthwise and then into very thin wedges; scatter over the greens.

　　

Step 4

4. Before serving, spoon the squash and dressing over arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.

　　

Nutrition Per Serving

Per serving: 140 calories

　　10g carbohydrates

　　4g protein

　　10g fat

　　0mg cholesterol

　　#### Nutritional analysis provided by Parade

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/718938/2?mbid=HDEPI) ›