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LOCATION: Recipes >> Salad Recipes >> Summer Squash

Print this Recipe    Summer Squash

Yellow and Zucchini Squash Salad

6 medium yellow squash, sliced 1/4"
4 medium zucchini squash, sliced 1/4"
2 raw carrots, grated
1 can cream of chicken soup
1 cup sour cream
garlic salt and white pepper to taste
small pkg. Pepperidge Farm herb dressing
2 Tbsp. butter, melted

Wash squash thoroughly and slice in 1/4" slices. Parboil for 10
minutes and drain. Add melted butter and mix well. Mix soup and
sour cream. Add to dressing. Put 1/3 of the dressing in 13 x
9-inch baking dish. Add the squash mixture for next layer. Grate
one raw carrot for the next layer. Add another layer of 1/3
dressing, the remaining squash and 1 carrot, grated. Sprinkle the
remaining dressing on top. Bake in 325 F. oven for 30 minutes.

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