Yellow Squash Ribbon Salad

That's right - you'll be making squash ribbons to complete this side. However, don't let it stress you at all. They are actually surprisingly easy,and fun, to make. You just need a good vegetable peeler and a little bit of willingness to try something different. You'll be producing delicate squash ribbons in no time - and once you do you'll realize how versatile they are. They can be served raw to enjoy a touch of crunch, cooked as they are here, or even used in the place of pasta.

This dish is light and delicate, showcasing the squash ribbons with red onion adding some tartness and color and black pepper and Parmesan adding a burst of flavor in every bite. The dish is simple yet incredibly original, making it perfect for when you don't have much time but are looking to impress. I served it alongside freshly grilled caprese sandwiches but it can be paired with nearly anything.

Difficulty: medium-easy
Time: 20 min
Cost: $18.16



Yellow Squash Ribbon Salad
Ingredients:
4 medium yellow squash
1 tsp olive oil
3 garlic cloves, minced
1/2 tsp black pepper
1 red onion, thinly sliced
1/4 c reduced fat grated Parmesan

Wash the squash and, using a vegetable peeler, carefully shave off thin ribbons. It's easier than it looks! Continue around each squash but stop as you get to seeds and core. Discard those.

Heat a pan over medium heat. Add the olive oil, swirling to coat. Add the squash, garlic, black pepper, and red onions. Saute for 4-5 minutes, carefully stirring. Remove from the heat and sprinkle on the cheese. Toss gently to combine.

Servings: 4
Serving size: about 3/4 cup to 1 cup
Nutrition: calories 149; carbs 24g; fat 5g; protein 7g; sodium 264mg; iron 6mg