Summer Salad

Summer Salad

5 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    1 h 10 m
Recipe by  Sarah

“Great for a light lunch when you are rushing around. Made with summer squash, this is a great twist on salad.”

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Adjust Servings

Original recipe yields 2 servings


  1. Toss vegetables with dressing, and chill for at least 1 hour. Season with salt and black pepper, and serve.

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Reviews (5)

Rate This Recipe


Really a nice fresh-tasting salad and nice to look at too with the variety of colors. I found it a little bland so added about 1 teaspoon of ranch dressing mix. That did it! Really great taste and good for you too! What more could you ask for? Will definitely make often, especially when the garden squash and zucchini are about to take over!



Hi, This Was a Mouth Watering Recipie! This is a recipie i would Recommend!



Great way to use all the summer veggies. I choped my veggies into small pieces, but not small enought. I recommend that you target 5mm cubes

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Amount Per Serving (2 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 36.7 g
  • 12%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 743 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Kim's Summer Corn Salad


next recipe:

Refreshing Summer Squash Salad