How could a five-ingredient salad be such a scene-stealer? I pondered this after church this past Sunday when I needed to throw together a little something to accompany some Crunchy Salmon Cakes (more on this tomorrow) we had enjoyed the previous evening and had some left over for Sunday lunch.I had bought some squash to make the recipes in Southern Living’s July 2011 issue featuring three different “lightened” ways with squash. After I prepared this Yellow Squash Salad, I was “enlightened” as well by this recipe. We can’t remember when we enjoyed a simple salad more.
All you do is thinly slice up three medium-sized yellow squash, add frozen peas (which we always have on hand because our grandmunchkin loves them), chopped fresh basil (I can’t emphasize enough using the fresh variety), and feta cheese. (I also added a dash of pepper.) The recipe suggests using your favorite vinaigrette; I chose Maple Grove Farms of Vermont’s Citrus Vinaigrette Dressing.
Letting this marinate in the fridge for a few hours, of course, made it even more scrumptious, but for our first batch to go along with the Salmon Cakes, we brought it to the table immediately on preparation. Delicious even fresh from the chopping block! And I can’t emphasize enough what a perfect side it was with tomorrow’s recipe, so stay tuned.
Yellow Squash Salad
Three medium-sized yellow squash, thinly sliced
1/2 cup frozen green peas, blanched
2 tablespoons chopped fresh basil
1/4 cup crumbled feta cheese
your favorite vinaigrette dressing
Combine all ingredients, toss, and serve. Refrigerate any leftovers.
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