Susan’s Squash Salad

This delicious salad was on Susan Dyess’ abundant Texas-style buffet last February. Packed with flavor, color and summer-time nutrition, it is a recipe I’ll make frequently this summer!

I prepped a smaller batch of veggies, added just part of the dressing and will then repeat later in the week – a fresh salad each time.

Susan’s Squash Salad

Dressing:

3/4 cup granulated sugar

1/2 cup cider vinegar

1/4 cup olive oil

2 tablespoons Ranch dressing mix

1/4 to 1/2 teaspoon black pepper

1/2 teaspoon salt

Salad:

2 medium yellow squash (I quartered the squash and cucumber & 

sliced out some of the seeds before

thinly slicing on the mandolin)

2 medium zucchini

1 medium cucumber

1 cup red onion, diced 

1/2 cup red &/or green peppers, diced

1. Dressing: Place ingredient in jar. Close lid and shake. Store on counter; if place in fridge, allow to come to room temperature as olive oil solidifies when refrigerated.
2. Salad Assembly: Shake salad dressing again and pour (as much or as little as preferred) over salad ingredients; chill until ready to serve. (I added dressing about a hour or two before serving.)

   

   Above: Susan putting the final touches on her buffet of delicious dishes.
   Below: Hungry diners ready to fill their plates!