NH Summer Salad

I am so grateful for my faithful friends that send in tried and true recipes. Our garden is busting out at the seams with veggies right now. I am thankful for a recipe that uses a variety of some of my most prolific plants. Often I hear people love veggies, they also think they have to spend hours chopping and dicing them. I have found a handy dandy chopper for my veggies. Its true some things that are seen on TV actually do work. (some don't so be careful) I found this at Bed Bath and Beyond a few years ago. If I find another one, I'm going to buy it just in case this one gets worn out. 

NH Summer Salad

  • 2 medium zucchini
  • 1 summer squash
  • 1 cucumber
  • 1/2 onion, red is best but use what you have
  • 2 cups cherry tomatoes
  • 1 can black olives, sliced
  • 1 bottle Italian Salad dressing or make your own like I did

Slice and dice all your veggies into bite size pieces. Pour on the Italian salad dressing and let chill before eating. I serve this on top of a bed a of microgreens. You can add parmesan cheese, sesame seeds. Using a different variety of veggies is what I like about this recipe. I can add some spice with a jalepeno or some sweetness with bell pepper. I can make it look pretty with adding fresh parsley or basil. 

Good food doesn't have to take hours. Find a tool that works for you and use it. Coach Dean is always telling me time is money so don't waste time doing something the hard way. 🙂

Here's the recipe for Italian Salad Dressing if you want to make your own. 

Italian Salad Dressing

  • 1/2 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp onion powder
  • 1/2 Tbsp Italian herbs
  • 1/2 tsp dijon mustard
  • 1/2 tsp dried basil
  • 1/4 tsp pepper
  • 1/4 tsp. salt

Shake it up in a container that has a lid. 

Enjoy Good Food,

Coach Nancy


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