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