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Dicing raw zucchini and yellow squash for a salad is a fast way to use up these plentiful summer vegetables. Toss them with some red bell pepper, grapes, pine nuts, chopped mint, and a Moroccan-inspired dressing to round out this healthy dish. Paired with a grilled rib-eye or a hearty piece of fish, this salad adds plenty of flavor to a summer meal with minimal time in the kitchen.
This recipe was featured as part of our Chunky, Unusual Summer Salads.
For the salad:
by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...