Donna’s Summer Garden Salad

I have seen so many great pictures of beautiful produce many of you have grown and harvested from your gardens. I love this time of year and the blessings that come along with it. The colors of the many vegetables and the wonderful taste they have are just two of those blessings. I love to see the work many of you put into canning and freezing your vegetables so that during the long winter months you can be reminded of the blessings that come from the garden.

I thought I would lighten up my post this week and simply share with you one of my favorite summer salads. I have combined two recipes and turned it into “summer garden salad.” I hope you will enjoy it as much as we do. (At least it will help you use some of the bounty from the garden.)

Summer Garden Salad

3 medium yellow summer squash, sliced ¼ inch thick

1 each sweet red, yellow, orange and green pepper, chopped

1 small red onion thinly sliced and separated into rings (any onion works)

1 can shoe peg corn (white corn) drained

1 jar pimento (drained)

Dressing:

1 cup sugar *

½ cup Canola oil

¾ cup apple cider vinegar

1 tsp. salt

Pepper

Place vegetables in a large bowl.

Combine dressing ingredients and boil together.  Let cool and pour over vegetables.  Mix well.  Refrigerate and enjoy for several days.

• Note:  Splenda may be used and there is no need to boil – just whisk the dressing ingredients together and pour over the vegetables.  Refrigerate and enjoy.

“You cause the grass to grow for the livestock and plants for man to cultivate, that he may bring forth food from the earth…”  Psalm 104:14

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