When it’s too hot to turn on the oven, turn to a fresh and filling dinner salad that makes great use out of garden vegetables.
Zucchini Noodle Salad with Arugula, Burrata and Tomatoes
For the salad:
1 medium zucchini
1 cup baby arugula
1 cup cherry tomatoes, halved
2 – 4 ounces balls burrata cheese
For more easy and fresh meal options to fit your busy schedule, check out this week’s #WeekdaySupper menu.
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