Zucchini & Summer Squash Ribbon Salad

• FOR THE DRESSING:
• 1/4 cups Olive Oil
• 3 Tablespoons White Vinegar
• 1/2 whole Lemon Juice
• 1 Tablespoon Honey
• 2 cloves Garlic, Pressed
• 1 teaspoon Dijon Mustard
• Salt And Pepper, to taste
• FOR THE SALAD:
• 1 whole Zucchini
• 1 whole Yellow Squash
• 1 ear Corn
• 1/2 cups Prepared Quinoa
• 1/4 cups Pecan Pieces
• 4 leaves Basil, Torn
• Parsley, Torn
• Parmesan Shaved

1. Combine all the ingredients for dressing in a container with a tight-fitting lid, shake until well combined, set aside.
2. With a vegetable peeler, peel the zucchini and squash into long ribbons until you begin to see seeds, then peel ribbons from the other side; set aside. Using a knife, remove corn kernels from the cob. Transfer the corn kernels to a hot skillet with olive oil over medium-high heat. Cook until tender and beginning to brown, about 8 minutes.
3. In a large bowl, combine salad zucchini, yellow squash, corn and remaining salad ingredients, drizzle with desired amount of dressing and toss.
4. Note: Combine salad ingredients to your liking. If you want more or less of anything, make your desired adjustments.

dressing, ubc, white vinegar, lemon juice, honey, garlic, dijon mustard, salt, salad, zucchini, corn, quinoa, ubc, basil, parsley, parmesan shaved

Taken from tastykitchen.com/recipes/salads/zucchini-summer-squash-ribbon-salad/ (may not work)