Spinach and Squash Salad

This quick and easy salad screams healthy and summer! Do use a good quality balsamic and olive oil. 

INGREDIENTS:

3 small yellow squash

3 cups baby spinach 

4 radishes, thinly sliced

a handful of your favorite cheese (we used shredded fresh mozzarella for this one)

¼ cup Marcona almonds, chopped

White balsamic vinegar

Olive oil

Salt and pepper to taste 

INSTRUCTIONS:

With a vegetable peeler slice thin ribbon strips of squash. When you get to the seeds, slightly rotate squash and continue creating ribbons until all that is left of the squash is the seed bed. 

Arrange the vegetables in a shallow bowl.  Top with cheese and nuts. Sprinkle with oil, vinegar, salt and pepper. 

Betty Kilpatrick