Another Delicious Gizmo Salad

For those of you unfamiliar with the famous gizmo, please see archives, August, "What a Fun Gizmo". I recently found a good price on summer squash, so I loaded up on them. They can be fixed in so many ways, of course, but I love to eat raw veggies whenever I can figure out a way to make them fabulous, so I again put my little gizmo to work.  Here's the recipe:


Summer Squash Gizmo Salad


Ingredients:
3 small zucchini gizmoed or julienned
2 small yellow squash, gizmoed or julienned
1 celery stalk, diced
1Tbsp. purple onion, small dice
a large handful of raw spinach, chopped up a little bit.
a small handful of pine nuts


Dressing:
2 Tbsp. veganaise
1 Tbsp. grainy dijon mustard
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
Salt and pepper


Combine and whisk the dressing ingredients, and pour over the veggies, mixing well.
Serves at least 4

The first night I served this as a salad, alongside oven potato fries and some of my Mushroom and Bean Melange for me, and alongside a steak my husband grilled for himself. The next day I had some of this squash salad atop a whole wheat flatbread spread with garlic hummus -- so very yum. I meant for this to be a wrap, but I was so darn hungry by the time I made this lunch that I way overfilled the flatbread, which made this more of a ginormous taco than a wrap. It was amazingly delicious. I still had more leftovers for the next evening's dinner, so they were added to a new green salad. Leftovers, once again, the gift that keeps on giving! I miss them already.