Savoring the Last Bites of Summer: Yellow & Green Salad
Zucchini has long been my favorite vegetable. It likely has something to do with my mother making zucchini fudge cake when I was a kid. Mix chocolate with anything and I’m a fan.
When I was a little girl we spent a few years living in southeastern Pennsylvania. While we were there my parents had a massive vegetable garden. We grew so many different things it’s hard to remember the whole list. But I will never forget the squash. The plants themselves were massive and would grow at alarming rates during the summer months.
I remember having insane quantities of yellow squash, tomatoes and zucchini. They were really big squash too. One time my father claimed that he could hear them growing at night. Yes, they were that plentiful. So my mother made everything during the summer with shredded zuchhini, including that wonderful fudge cake.
As an adult, that love of the green squash has continued and I’m always willing to try recipes I encounter that include my favorite veggie. I made a Squash Salad that I found from a cooking magazine a while back and liked it, but didn’t LOVE it. I decided to make a few changes and see if I could make it the bees knees. It worked. This time…magnificent.
So hang on to the flavors of summer just a wee bit longer and try this cold raw squash salad as a side to something equally bright and delicious.
- Serves: 4
- Serving size: ¼ cup squash, 1 T cheese, ¼ of proscuitto
- Calories: 90
- Fat: 6.3g
- Saturated fat: 2.6g
- Unsaturated fat: 2g
- Carbohydrates: 4.2g
- Sugar: 1.8g
- Sodium: 466.3mg
- Fiber: 1.2g
- Protein: 5.1g
- Cholesterol: 15.3mg
- 1 medium zucchini
- 1 medium yellow squash
- ¼ teaspoon salt
- 1½ teaspoons extra-virgin olive oil
- 1½ teaspoons fresh lemon juice
- 1 teaspoon grated lemon rind
- freshly ground pepper
- 6 slices prosciutto (2 ounces) chopped
- 1 ounce crumbled blue cheese ( you can use ricotta or feta if you prefer)
- Shave the squash with a mandolin into thin strips. This can be done by hand as well or with a vegetable peeler. If you choose, cut the strips into bite size pieces. Place all the squash in bowl and toss with the salt.
- Combine the olive oil, lemon juice, lemon rind and pepper, mixing well with a whisk. Pour over the squash and toss.
- Heat a small pan over medium heat and add prosciutto, sautéing 2-3 minutes or until the pieces are crisp.
- Serve ¾ cup of squash mixture, topped with 1 tablespoon of blue cheese and sprinkled with prosciutto.
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