Red peppers could be used instead of the pimentos and other vegetables could be added.
Marinated Summer Squash Salad About 6 servings
2 smaller zucchini, seeded & sliced thin
1 smaller yellow (crookneck) squash, seeded and sliced thin
1/2 of a smaller red onion - cut in half and thinly slice
1 large button mushroom, quartered & sliced
About 3 to 4 tablespoons jarred pimientos
Dressing
3 tablespoons vegetable oil (I used sunflower oil)
2 tablespoons rice vinegar
1 tablespoon mayonnaise
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
- Combine veggies in a bowl.
- Add all dressing ingredients to a jar and shake vigorously.
Wright Farms Sunflower Oil is produced in Kansas — the Sunflower State! - Add half the dressing to salad. mix and allow salad to marinate several hours or overnght.
- Add leftover dressing to the salad right before serving — add just as much as needed and store any extra in the refrigerator.
Recipe without photos . . .
Marinated Summer Squash Salad About 6 servings
2 smaller zucchini, seeded & sliced thin
1 smaller yellow (crookneck) squash, seeded and sliced thin
1/2 of a smaller red onion - cut in half and thinly slice
1 large button mushroom, quartered & sliced
About 3 to 4 tablespoons jarred pimientos
Dressing
3 tablespoons vegetable oil (I used sunflower oil)
2 tablespoons rice vinegar
1 tablespoon mayonnaise
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1 smaller yellow (crookneck) squash, seeded and sliced thin
1/2 of a smaller red onion - cut in half and thinly slice
1 large button mushroom, quartered & sliced
About 3 to 4 tablespoons jarred pimientos
Dressing
3 tablespoons vegetable oil (I used sunflower oil)
2 tablespoons rice vinegar
1 tablespoon mayonnaise
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
- Combine veggies in a bowl.
- Add all dressing ingredients to a jar and shake vigorously.
- Add half the dressing to salad, mix and allow salad to marinate several hours or overnght.
- Add leftover dressing to the salad right before serving — add just as much as needed and store any extra in the refrigerator.
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