Shaved Squash Salad with Black-Eyed Peas and Charred Green Onions
Toasted Garlic Bread
Ingredients
- 6 green onions
- ⅓ cup plus 2 tsp olive oil, divided
- ¼ cup rice vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 lb yellow squash
- 1 pint grape tomatoes
- 2 (15-oz) cans black-eyed peas, drained and rinsed
- 1 (10-oz) pkg spinach
- ½ cup shredded Parmesan cheese
Instructions
- Preheat grill pan to medium-high heat. Toss green onions with 2 tsp oil. Arrange on grill pan, and cook until charred. Coarsely chop, discarding ends.
- Whisk together ⅓ cup oil, vinegar, mustard, honey, and green onions in a large bowl.
- Using a vegetable peeler, shave squash into long ribbons and add to dressing mixture along with tomatoes, peas, spinach, and cheese. Toss and serve immediately.
Side Dish Ingredients
- ¼ cup butter, softened
- 2 cloves garlic, minced
- 1 (16-oz) loaf French bread, split lengthwise
Side Dish Instructions
- Preheat broiler. Stir together butter and garlic; spread over cut sides of bread. Broil 2 minutes or until lightly toasted.
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