"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Summer Squash Salad Recipe

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This recipe for Summer Squash Salad, by , is from Family Favorites for MitchnDarby, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Russ and Rita Flatz

Category:
Category:

Ingredients:  
Ingredients:  
5 medium crookneck squash (yellow summer squash), thinly sliced
1/2 cup finely chopped scallions
1/2 cup finely chopped green pepper
1/2 cup thinly sliced celery

Dressing:
1 clove garlic, crushed
2/3 cup cider vinegar
1 tablespoons wine vinegar (or balsamic)
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup vegetable oil

Directions:
Directions:
1. Place vegetables in a mixing bowl. Combine dressing ingredients. Pour over vegetables and toss well. Chill 2-4 hours, tossing occasionally to distribute marinade.
2. Line a shallow serving bowl with salad greens. Remove vegetables from marinade with a slotted spoon and place on greens. (Reserve leftover marinade for future salads.)

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This oil and vinegar dressing is easy and less tart than most! It is great as a 3 bean salad dressing, too! Sugar free sweeter can be substituted for sugar.

 

 

 

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