Pickled Squash Salad

Stacey Lawson

By
@slawson

With so much produce from the garden this summer I was looking for a different way to enjoy zucchini and squash. This is what I came up with, very easy and simple flavors that carry big flavor!


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Serves:

6-8

Prep:

15 Min

Cook:

2 Hr

Method:

Refrigerate/Freeze

Ingredients

1 c
apple cider vinegar
1 c
olive oil
2 Tbsp
parsley, minced
2 Tbsp
sugar
1 tsp
horseradish
1 tsp
garlic powder
1/4 tsp
cayenne pepper
1 tsp
salt
3 large
yellow squash, sliced thin in half cirlces
1 large
zucchini, sliced then in half circles
1 medium
onion, sliced thin in half circles
parmesan cheese

Directions Step-By-Step

1
In a bowl, whisk together vinegar, oil, parsley, horseradish, garlic, sugar, salt, and cayenne.
2
Place thinly sliced vegetables in a large storage container. Pour dressing over the veggies, put on the lid, and shake to coat.
3
Taste for salt and pepper, you can eat it now but it is better if you let it marinate for a couple hours.
4
Sprinkle with parmesan cheese to serve.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy