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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!

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