1 1/3
c Red bell pepper
1 1/3 c Okra
1 1/3 c Cucumbers
1 1/3 c Yellow squash |
1 1/3
c Celery
1 1/3 c Snow peas
1/2 c Herbal dressing of choice |
Cube squash and microwave on high for
about 8 minutes-- or lightly steam using conventional stove. Squash should be just-tender,
not overly soft. Chop rest of vegetables into bite-sized pieces. In large bowl, combine
all vegetables. Toss with salad dressing. Cover and refrigerate 2 to 4 hours; toss
occasionally.
This recipe was tested using a butternut
squash.
"This salad has a unique taste and
is very refreshing. I loved the crunchy texture and overall freshness and flavour. The
salad was easy to make and was very colourful and attractive to serve. I used a
garlic/flax oil dressing which was light with a bit of a bite."
Allen Mayer, Tester
Fall 2000
Vegetarian Page
www.recipenet.org
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