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
Reviews
Actually, this turned out to have much more flavor the day after I reviewed it earlier. I enjoyed it much more as a stand-alone lunch and I won't need to use a pond of bacon. Next time I will make it 4-6 hours before serving and let it sit in the fridge so the flavors can develop. It even maintained most of the crispness.