Recipe by Sarah
"Great for a light lunch when you are rushing around. Made with summer squash, this is a great twist on salad."
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yellow squash, diced
green onions, sliced
green bell pepper, diced
fat free ranch dressing
salt to taste
ground black pepper to taste
Really a nice fresh-tasting salad and nice to look at too with the variety of colors. I found it a little bland so added about 1 teaspoon of ranch dressing mix. That did it! Really great taste and good for you too! What more could you ask for? Will definitely make often, especially when the garden squash and zucchini are about to take over!
I like the idea of this, but I'm not so certain I'm sold on it. The salad is pretty bland, and that's after I added the salt and pepper and tossed in some Old Bay for good measure. While I like the crunch, I'm not convinced I like squash uncooked this way. It was, however, a nice idea and I'm glad I tried it. I'd just need to do some reworking in order to make this again. thanks for the recipe!
This Was a Mouth Watering Recipie! This is a recipie i would Recommend!
Great way to use all the summer veggies. I choped my veggies into small pieces, but not small enought. I recommend that you target 5mm cubes
This salad goes into my recipe box. The only alteration that I did was to use one teaspoon of ranch salad dressing mix. Thanks for the great recipe.
Somehow this went south (maybe moisture from the veggies made dressing weirdly watery)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 12
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