Greek Squash Ribbon Salad

Name: Greek Squash Ribbon Salad
Prep time: 20 min
Yield: 6
Cuisine: Greek,
Ingredients: 1/3 cup olive oil; 1/4 cup fresh lemon juice; 1/4 cup white wine vinegar; 1 tsp McCormick® Garlic Powder; 1/2 tsp McCormick® Basil Leaves; 1/2 tsp McCormick® Black Pepper, Coarse Ground; 1/2 tsp McCormick Gourmet™ Mint; 1/2 tsp McCormick® Oregano Leaves; 1/2 tsp salt; 1/3 cup crumbled feta cheese; 1 large yellow squash; 1 large zucchini; 1 cup cherry tomatoes halved; 1/4 cup thinly sliced red onion; 2 tbsps quartered pitted Kalamata olives

Ribbons of summer squash are dressed in a Greek vinaigrette for an appealing summertime salad. For effortless, paper-thin squash ribbons, use a vegetable peeler or a mandoline.

20m

PREP TIME

166

CALORIES

15

INGREDIENTS

Ingredients 6 Servings

Vinaigrette
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
1 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Basil Leaves
1/2 teaspoon McCormick® Coarse Ground Black Pepper
1/2 teaspoon McCormick Gourmet™ Organic Mint
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon salt
1/3 cup crumbled feta cheese
Salad
1 large yellow squash
1 large zucchini
1 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion
2 tablespoons quartered pitted Kalamata olives

KEY PRODUCTS

INSTRUCTIONS

1 For the Vinaigrette, mix oil, lemon juice, vinegar and seasonings in small bowl with wire whisk until well blended. Stir in feta cheese. Set aside.
2 For the Salad, trim squash ends. Slice into ribbons with vegetable peeler or mandoline, discarding outside ribbons and core.
3 To serve, place squash ribbons on each salad plate. Top with tomatoes, onion and olives. Serve with Vinaigrette on the side.