Name: Bountiful Summer Squash Salad recipe
Ingredients: 2 medium summer squash, cut into matchsticks;2 medium zucchini, cut into matchsticks;1 small red onion, very thinly sliced;20 baby carrots, sliced into thin pennies;2 teaspoons ground black pepper;2 teaspoons cracked mixed peppercorns;2 teaspoons coarse sea salt;½ teaspoon red pepper flakes;1 tablespoon olive oil;2 tablespoons finely chopped fresh dill;¼ cup red wine vinegar

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Ingredients

2 medium summer squash, cut into matchsticks 2 medium zucchini, cut into matchsticks 1 small red onion, very thinly sliced 20 baby carrots, sliced into thin pennies 2 teaspoons ground black pepper 2 teaspoons cracked mixed peppercorns 2 teaspoons coarse sea salt ½ teaspoon red pepper flakes 1 tablespoon olive oil 2 tablespoons finely chopped fresh dill ¼ cup red wine vinegar

Nutrition Info

79.8 calories carbohydrate: 11 g cholesterol: : - fat: 3.9 g fiber: 3.2 g protein: 2.9 g saturatedFat: 0.6 g servingSize: - sodium: 894.7 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Directions

Combine summer squash, zucchini, red onion, and baby carrots in a large bowl. Sprinkle with black pepper, cracked peppercorns, salt, and red pepper flakes. Drizzle olive oil over the top. Add dill. Pour red wine vinegar over everything and mix well.
Cover and refrigerate until ready to serve.

Recipe Yield

4 servings

Recipe Note

This is a tasty way to use up your bounty of summer squash and zucchini! A few ingredients plus a few minutes equals a delicious and nutritious summer meal or side dish for steak, chicken, or pork!

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