Several cooked and drained vegetables may be served with the lemon dressing, omitting oregano, and adding chopped parsley. They include green beans, spinach, broccoli, artichokes, cauliflower, cabbage, and brussels sprouts.
- 2 lbs. yelloe squash
- 1 tsp. salt
- 1/3 cup salad oil
- 1/3 cup fresh squeezed lemon juice
- Oregano or chopped parsley
Scrape skin of squash and wash well. Split eacg squash in half, then cut into 1-inch pieces. (If squash is large, cut lengthwise in fourths before slicing). Cover with water, add salt and cook until tender. Drain well. With fork, beat oil and lemon juice until thick. Pour over squash and sprinkle with oregano. Salt and pepper to taste. Serve warm or cold.
Print this recipe
Source: Ladies of the Holy Trinity Greek Orthodox Church
Submitted By: Eileen Werth
Salata-Yellow Squash With Lemon Dressing