CRUNCHY LEMON-PESTO GARDEN SALAD

Crunchy Lemon-Pesto Garden Salad image

I love using vegetables straight from the garden in preparing this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best of all, it's easily adaptable-any fresh veggie from the garden can be swapped in with delicious results! -Carmell Childs, Clawson, Utah

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings

Number Of Ingredients 12

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Ingredients

5 tablespoons prepared pesto
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2-1/2 cups thinly sliced yellow summer squash
1-3/4 cups thinly sliced mini cucumbers
3/4 cup fresh peas
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced green onions
5 thick-sliced bacon strips, cooked and crumbled

Steps:

In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.

Nutrition Facts : Calories 159 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 586mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges