Stacked Summer Veggie Salad

By á-23194

Ingredients

• 3 med yellow or zuchinni squash
• kosher salt
• 4 medium carrots
• 1/4 small red onion
• 1 c torn leaf lettuce
• 3 T lemon juice
• 1/4 c olive oil
• 1 T snipped fresh dill
• fresh pepper

Preparation

Step 1

With a veggie peeler or shave zuchinni into thin strips. Salt lightly, then transfer to colander to drain, about 15 minutes. Meanwhile, shave carrots in strips lengthwise and thinly slice onion.

Rinse zuchinni and allow to drain in colander. To assemble salad, in a 2 qt square dish, layer one third each of veggies and onion.

For dressing, , whisk lemon juiceand oil. Drizzle veggies, layer twice w/ dressing.
Refrigerate for at least one hour or up to 12 hours. Sprinkle with dill and pepper.