Crunchy Lemon-Pesto Garden Salad
Fresh vegetables straight from the garden are used to prepare this salad. If the squash and cucumbers are picked early enough, their skins are so tender that there's no need to remove them. Best yet, it's easily adaptable, as any fresh vegetables from the garden can be swapped in with delicious results.
5 tablespoons prepared pesto
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2-1/2 cups yellow summer squash, thinly sliced
1-3/4 cups mini cucumber, thinly sliced
3/4 cup fresh peas
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced green onions
5 thick-sliced bacon strips, cooked and crumbled
In a bowl, whisk together the first six ingredients until blended. In another bowl, combine squash, cucumber, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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