freshly squeezed lemon juice (the juice of one lemon)
¼ c. distilled white vinegar (to taste)
½ c. extra virgin olive oil
1 T. Italian Seasoning
garlic powder (to taste)
garlic salt & pepper (to taste)
Instructions
Julienne zucchini squash on the Mandoline Slicer.
Julienne carrots on the Mandoline Slicer and/or use 1.5 c. pre-packaged, shredded carrots.
In a large bowl, add in Julienne zucchini, carrots, chopped basil, olives, fire roasted red peppers, Jarlsberg cheese, Parmesan/Romano cheese blend and mix.
In a separate bowl, add in vinegar, lemon juice, olive oil, a few shakes of the garlic powder, Italian seasoning, and garlic salt and pepper.
Pour the dressing over the salad and mix well.
Add more garlic powder, Italian seasoning, garlic salt and pepper to taste.
Notes
This salad goes great with a broiled white fish, salmon chicken or steak or as a side with a sandwich.
Recipe by at https://maryannridinispencer.com/zucchini-squash-salad/