Have you ever heard of a “mustgo salad?” Well, this is when you make a salad out of all the veggies you have left before you go back to the market, so the items “must go.” Watch how Chef Shane turns these left-overs into a great summer salad.
Make sure you watch closely to her tips on making the salad taste best. For example take the white out of your bell peppers, and always use firm tomato. Fresh herbs are abundant in the summer months so use them instead of what may be sitting in your spice rack.
Eating fresh is difficult but Chef Shane suggests you set aside time to cook a couple times a week to cook in bulk then enjoy the results throughout the week. In 10 minutes or less you can make a great salad that you can serve two or three days of the week to the family.
Here’s the recipe for Chef Shane’s Summer Squash & Zucchini Salad:
