Zucchini Ribbons with Mint and Olive Vinaigrette

This is a very light and refreshing salad. It is also very pretty, combining green and yellow zucchini ribbons with mild green olives and frisee lettuce. The dressing is a light lemony vinaigrette which is improved by the addition -- not called for in the recipe -- of a bit of honey.

June 1 -- I modified this recipe to make a pasta with zucchini and olives in a lemony garlicy vinaigrette with some grated pecorino romano cheese. I used basil this time rather than mint. It worked very nicely although next time I'd probably up the amount of zucchini (I used one medium sized for a pound of pasta and next time I'd go one large or two small) and try it with the mint.