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
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
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.
NUTRITION INFORMATION
(per Serving)
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.
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