A unique twist on classic summer potato salad, this recipe offers a new way to enjoy some of our favorite holiday flavors - ginger, sweet potatoes, brown sugar and toasted pecans - any time of the year.
Move beyond the bun and enjoy grilled, house-made Italian sausage, feta cheese and sweet, roasted peppers in a green salad that is ideal for summertime eating. Optionally, serve with crusty bread and oil and vinegar on the table.
The fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator for up to eight hours.
Ribbons of summer squash are dressed in a Greek vinaigrette for an appealing summertime salad. For effortless, paper-thin squash ribbons, use a vegetable peeler or a mandolin.
