In an effort to add more greens to my diet, I’ve been attempting to create big, tasty salads to pair with dinner. Inspired by this recipe for grilled zucchini ribbon salad, I made my own variation to suit my preferred taste. I switched out the arugula for baby spinach, the hazelnuts for pine nuts (since I had them on hand), and the parmesan for feta. The combination of the zucchini paired with the toasted pine nuts, and fresh feta made this dish anything but boring and I would gladly add it to my meal rotation. The results are as pretty as they are tasty (which is always a bonus in my eyes), and it definitely looks like a lot of effort was executed when in reality it only took a few minutes.