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  Added: Aug 10, 2010  •  Visited (149)  •  Print version Print this recipe (35)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Summer Squash Salad
The Israelis grow an assortment of flavorful summer yellow squashes and zucchini that are served with herb-flavored dressings. This salad is good with grilled chicken or cold roast poultry.

What You Need:
  • 2 medium-sized yellow squashes, washed, trimmed, and cut into ¼-inch slices
  • 2 medium-sized zucchini, washed, trimmed, and cut into ¼-inch slices
  • Salt
  • 2 large tomatoes, peeled and sliced
  • 2 large green peppers, cleaned and cut into slivers
  • 1 large onion, peeled and chopped
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 garlic cloves, crushed
  • Pepper to taste
  • 2 tablespoons chopped fresh mint or dill

  • How To Cook:
    1. Cook squashes and zucchini together in a little salted boiling water in a large saucepan, covered, until just tender, about 5 minutes.

    2. Drain and spoon into a serving dish; cool.

    3. Add tomatoes, peppers, and onion, and mix well.

    4. Combine oil, lemon juice, garlic, salt, and pepper, and pour over vegetables.

    5. Mix well and refrigerate 1 to 2 hours to blend flavors.

    6. Serve sprinkled with mint or dill.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Middle East » Israel
    Main Ingredient » Vegetables » Squash
    Main Ingredient » Vegetables » Zucchini
    Main Ingredient » Vegetables » Tomatoes
    Dish » Salads

     





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