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Photo: Jennifer Davick; Styling: Buffy Hargett

Squash Ribbon Salad

No cooking is needed for Squash Ribbon Salad. For this simple veggie side dish, just toss squash with ingredients and serve.

This recipe goes with Peanut Chicken Scaloppine

Southern Living AUGUST 2013

  • Yield: Makes 4 servings

Ingredients

  • 1 pound zucchini
  • 1 pound yellow squash
  • 3 cups loosely packed arugula
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons extra virgin olive oil
  • Salt and pepper to taste

Preparation

Cut zucchini and yellow squash lengthwise into thin, ribbon-like strips using a vegetable peeler. Toss together zucchini, squash, arugula, parsley leaves, lemon juice, and olive oil. Add salt and pepper to taste.

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Squash Ribbon Salad recipe

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