Recipe information
Ingredients for - Crunchy Lemon-Pesto Garden Salad
1. 5 tablespoons prepared pesto -
7. 2-1/2 cups thinly sliced yellow summer squash -
8. 1-3/4 cups thinly sliced mini cucumbers -
9. 3/4 cup fresh peas -
12. 5 thick-sliced bacon strips, cooked and crumbled -
How to cook deliciously - Crunchy Lemon-Pesto Garden Salad
1. Stage
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.
