Spicy chilled squash salad tastes great alongside Chicken Kabobs with Southwest Salsa.
1 cup julienne-sliced yellow squash
1 cup julienne-sliced zucchini
2 tablespoons chopped green onions
1/4 cup white wine vinegar
2 tablespoons chopped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
How to Make It
Combine first 3 ingredients in a small shallow dish.
Combine vinegar and remaining ingredients in a jar; cover tightly, and shake vigorously. Pour vinegar mixture over vegetable mixture; toss gently. Cover and marinate in refrigerator at least 8 hours. Toss gently before serving.
Cooking Light Light Cooking for Two
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