Squash salad

Something about this week has just been off. I’m blaming it on the Labor Day holiday. Fewer work days + the same amount of work = insanity. When I layer on meetings and work for the photography biz, I ended up with a week where I literally can’t remember what I made for dinner on Tuesday (which felt like Monday). (By the way, I remembered finally. It was tacos. Trés chic, non? At least we had Corn and Black Bean Salad.)

 

 

So it’s been a little hectic. There’s been too much bad food, not enough work outs and enough wine to keep our sanity in check. Instead of making something like this delicious salad, we caved to the craving for comfort food on Wednesday night.

 

 

In happy news, this week also included booking a last minute trip to a Mexican all-inclusive. We’re winging away for a much needed retreat before fall wedding season kicks into high gear. That also means I probably should have worked out more this week… and drank less wine. Thankfully, Hubster loves me the way I am even though he runs a severe risk of being forever blinded by my white body when we hit the beach.

None of this relates to this salad. But it’s good, I promise.

And soon I’ll be on a beach. I need it… and more wine.

 

Squash salad

½ cup walnut halves
Freshly ground pepper
½ yellow squash, thinly sliced
3 thin red onion slices, separated into rings
1 head red or green lettuce
1-2 lemons
½ Tbsp Champagne vinegar
¼ cup olive oil
2 Tbsp grated parmesan cheese

Preheat oven to 350°. Toast walnuts on a pie plate until golden, about 12 minutes. Meanwhile, chop and clean lettuce. Then thinly slice squash and red onion. Combine lettuce, squash, onion and walnuts in a large bowl. Juice lemons to get 2 tablespoons of juice. In a small bowl whisk together lemon juice, vinegar and olive oil. Dress salad and season with salt and pepper. Separate into two bowls and top with parmesan cheese.

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