Grilled vegetable salad recipe tossed in a tangy citrus dressing. Fresh summer veggies cooked and roasted on the barbecue. A vegan-friendly combination of colors and nutrition in one healthy side dish.
Jessica Gavin
I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
http://www.jessicagavin.com/
40MINS
Total Time
$1.31
Cost Per Serving
Ingredients
Servings
6
us / metric
Succotash Salad
1
Yellow Squash
sliced lengthwise into 1/2 strips
as needed
Extra-Virgin Olive Oil
for coating
1 cup
Cherry Tomato, halved
4 Tbsp
Thinly Sliced Shallots
2 cups
Fresh Baby Spinach
washed and dried
Citrus Vinaigrette
1/3 cup
Extra-Virgin Olive Oil
1 tsp
Minced Shallot
Nutrition Per Serving
Calories
116
Fat
11.5 g
Protein
0.8 g
Carbs
3.8 g
