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Crunchy Lemon-Pesto Garden Salad


  • 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


  • 1. 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

3/4 cup: 159 calories, 11g fat (3g saturated fat), 13mg cholesterol, 586mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 fat, 1 vegetable.


Average Rating: 4
  • Shonna
    Feb 4, 2020
    I omitted the bacon but otherwise made this salad as written. It was really very good. I would make this again.
  • Mike
    Nov 23, 2019
    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.
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