Squash, Red Pepper, & Olives

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#42: A tangy treat

a fistful of arugula
long drizzle of Bragg’s Sesame Ginger Dressing
1 medium yellow summer squash
1 small red pepper (these little Italian sweet ones have been plentiful around here)
large spoonful Kalamata olives
15–20 Pecan pieces

  • In a large bowl, toss greens in dressing and move to plate. In the same bowl, shave in ribbons of squash using a vegetable peeler (reserve the core for another salad!) Thinly slice red pepper and add on top. Follow with olives and pecans.

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