The Pioneer Woman Tasty Kitchen
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Zucchini & Summer Squash Ribbon Salad

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

I love the freshness and lightness of this salad. The ribbons stay crisp, giving it a bit of crunch and texture. Perfect to have with a protein or alone.

The best part is how easy it is, ideal for a weeknight dinner.

Ingredients

  • FOR THE DRESSING:
  • ¼ cups Olive Oil
  • 3 Tablespoons White Vinegar
  • ½ whole Lemon Juice
  • 1 Tablespoon Honey
  • 2 cloves Garlic, Pressed
  • 1 teaspoon Dijon Mustard
  • Salt And Pepper, to taste
  • FOR THE SALAD:
  • 1 whole Zucchini
  • 1 whole Yellow Squash
  • 1 ear Corn
  • ½ cups Prepared Quinoa
  • ¼ cups Pecan Pieces
  • 4 leaves Basil, Torn
  • Parsley, Torn
  • Parmesan Shaved

Preparation

Combine all the ingredients for dressing in a container with a tight-fitting lid, shake until well combined, set aside.

With a vegetable peeler, peel the zucchini and squash into long ribbons until you begin to see seeds, then peel ribbons from the other side; set aside. Using a knife, remove corn kernels from the cob. Transfer the corn kernels to a hot skillet with olive oil over medium-high heat. Cook until tender and beginning to brown, about 8 minutes.

In a large bowl, combine salad zucchini, yellow squash, corn and remaining salad ingredients, drizzle with desired amount of dressing and toss.

Note: Combine salad ingredients to your liking. If you want more or less of anything, make your desired adjustments.

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Profile photo of Ernsk

Ernsk on 7.16.2018

Very good! I didn’t use all the dressing but it was great so I’m glad I have some for the next salad. I would try zoodles next time for variety and would toast the pecans. My picky kids ate this and didn’t complain!

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