Grilled Squash and Tomato Salad

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This little gem (or disgusting plate depending on how you look at it) is my latest salad creation.  It turned out great!

I sliced 2 yellow squash vertically to create long pieces of squash.  I did the same with 1 zucchini to get 4 pieces of zucchini.  I drizzled these with oil, salt and pepper and grilled them for about 5 min each side.

In the mean time I sliced a large tomato into 6 round slices and thawed some sweet corn.  I also picked some basil from the backyard.

To assemble:  Place a slice of tomato on a plate.  Top with 1 slice squash and 1 slice zucchini.  Repeat layers.  End with a slice of squash then a tomato topper.  Sprinkle on a handful of corn kernels and feta cheese.  Add chopped basil and drizzle the whole thing with a homemade ranch dressing (recipe below).

This was so good!  We had to eat it with a knife and fork, but what a great way to change up your salad for the summer AND use up some zucchini!

Ranch Dressing:

1 cup plus 1 large spoonful of mayo (I like Best Foods light)

1 cup of milk

1 splurp (about 1/2 tbsp) of dijon mustard

1 tbsp dried parsley

1 tbsp dried chives (or fresh if you have them)

1 heaping tsp garlic powder

1 heaping tsp onion powder

salt and pepper

Mix everything in a large bowl with a whisk, pour into a tupperware container and chill.  This will be pretty thick the first few days, but you can always thin it if you like with a little more milk.

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