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  Squash Ribbon Salad


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INGREDIENTS
1 large zucchini or yellow summer squash per person, peeled if needed (see Note )
Tarragon Lemon Dressing or your choice of dressing, to taste

DIRECTIONS
Thoroughly wash squash, dry well and trim ends.
Using a sharp vegetable peeler, cut long, thin strips or ribbons from prepared squash.
Rotate squash to get ribbons of similar size. Stop slicing once the seeds have been revealed.

Note: Summer squash do not need to be peeled if cooked, but sometimes I peel squash to be served raw,
if there are nicks or bruises on the skin that could harbor bacteria.

Copyright © 2012 Stefanie Samara Hamblen