Zucchini Squash Salad
This is one of my favorite salads because the veggies are fresh, raw and oh so tender! My family enjoys it with fish, chicken or meat. It also is a fantastic compliment to a burger.
- 3 zucchini squash
- 4 carrots, shredded
- 6 fresh basil leaves, chopped
- Greek olives (pitted) and sliced in half
- fire roasted red peppers, diced
- 1 ½ c. Jarlsberg cheese, cut into small cubes
- ½ c. Parmesan/Romano cheese blend
- freshly squeezed lemon juice (the juice of one lemon)
- ¼ c. distilled white vinegar (to taste)
- ½ c. extra virgin olive oil
- 1 T. Italian Seasoning
- garlic powder (to taste)
- garlic salt & pepper (to taste)
Equipment: OXO Good Grips Mandoline Slicer – it’s very easy to use and has many capabilities!
Julienne zucchini squash on the Mandoline Slicer. Julienne carrots on the Mandoline Slicer and/or use 1.5 c. pre-packaged, shredded carrots. In a large bowl, add in Julienne zucchini, carrots, chopped basil, olives, fire roasted red peppers, Jarlsberg cheese, Parmesan/Romano cheese blend and mix. In a separate bowl, add in vinegar, lemon juice, olive oil, a few shakes of the garlic powder, Italian seasoning, and garlic salt and pepper. Pour the dressing over the salad and mix well. Add more garlic powder, Italian seasoning, garlic salt and pepper to taste. This salad goes great with a broiled white fish, salmon chicken or steak or as a side with a sandwich.
©2013 — Maryann Ridini Spencer
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