My yellow squash plants were quite prolific this year - just an unbelievable amount of cute little squash from two plants! It gave me all kinds of opportunities to try a variety of summer squash recipes.
So, I made this salad for a potluck at my old neighbor's new home. I knew it was an iffy recipe to try at that type of event (especially with mint leaves as one of the ingredients!), but as usual, I was determined to use produce from the garden vs. buying ingredients at the grocery store. Surprisingly enough, the gang liked it; several people even asked for the recipe, so I was tickled!
Source: Everyday Food magazine, July/August 2011
2 medium yellow squash, cut into 1/4-inch half moons
1/4 medium red onion, thinly sliced
1 T. olive oil
2 t. fresh lemon juice
1/3 c. nonfat plain Greek yogurt
2 t. fresh parsley, chopped
2 t. fresh mint leaves, chopped
coarse salt and ground pepper
Combine all ingredients and serve.