Lovely summertime flavors. Enjoyed the clean fresh taste. All the fresh herbs are really great. Made as written with medium large squash as that was all we could get. Used only two tablespoons of a really good red wine vinaigrette. Thanks for the post.
I made 1 serving of this to take for lunch today and after a taste I'm already wishing that I had made the full recipe. I used shredded parm since I didn't have goat cheese and it's another item that I can't get here in town. Love the veggie variety's flavors and colors. This grand salad and a few crackers on the side it just the thing! :D
Made this last night to go with BBQ steak, baked potatoes, and Honey-Baked Red Onions#49817...oh what a wonderful meal! I followed the recipe except for cutting down for 2 and I found out I was out of goat cheese so I used Feta...sliced the squash with the madoline on a very thin setting and everything worked out great. DH liked it very much but the first comment was squash...he licked the bowl clean. Thank you! Made for Cook-A-Thon for Sharon123 and Think Pink Cancer Awareness tag 2010.
Made recipe with no adjustments. This was very tasty, and enjoyed the combo of vggies in it. Will repeat recipe. Served with a chicken dinner . Made for PRMR tag.
I loved this salad! I used mostly the the veggies suggested, except I skipped the corn and the yellow squash but used 2 zucchini. I also used mostly dry herbs except I added fresh tarragon which is growing like weeds in my yard. I topped with balsamic vingrette and grated Parmesan. Yummy! I think I am adding some tuna to the leftover salad for lunch tomorrow! Can't wait! Thanks for sharing this keeper!!