I have always loved the idea of yellow squash but have not exactly known what to do with it. Hmmm, lets grill it again. Boring!
If it was a green zucchini I would make bread, but Im not sure it has the same effect with the yellow variety. So with only the idea of grilling dancing around my head I decided to consult the internet. And boy am I glad I did!
Summer Squash salad was a great idea that I found several variations of. I played around and came up with this one. It takes light and cool, a great side dish for grilled pork chops!
Summer Squash Salad
1 lb yellow summer squash
2 T blue cheese, crumbled
1/4 c snipped chives
salt and pepper
1T olive oil, optional
Clean the squash then peel the outer layer off and idscard. Using hte peeler, peel ribbons of squash into a bowl, stopping whrn you get to the seeds.
Toss with the blue cheese and chives then add salt and pepper to taste. If the salad needds a fruity flavor add 1 T good olive oil. Let sit for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.