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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

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