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summer's end salad

(1 rating)
Lylaathome avatar
Recipe by
Lyla Gray
@Lylaathome
Spokane, WA

At the end of my gardens' baring season I made this "Summer's End Salad". It's easy to prepare tasty salads that have character and are good for you at under 270 Calories per serving. If you wish to turn this into more of a meal, you could add a slice of Colby Jack or Swiss Cheese and 15 toasted almonds to add another 200 calories per serving. The Bacon bits give it a nice flavor and only add 35 calories, but you could omit them and maybe toss in 1 tbsp toasted soy nuts or walnuts instead at the end with the green onion tops to make it a totally delicious vegetarian salad that is gluten free.

(1 rating)
yield 2 serving(s)
prep time 10 Min
cook time 10 Min
method Stir-Fry

Ingredients For summer's end salad

  • 1 Tbsp
    coconut oil or olive oil
  • 2 or 3
    small bulb onions with green tops (thinly sliced)
  • 1/2 tsp
    garlic salt
  • 1/2 tsp
    dried italian herbs
  • 1 Tbsp
    bacon bits (optional)
  • 1 sm
    zucchini
  • 1 sm
    yellow summer squash
  • 1/2 c
    yellow grape tomatoes
  • 1/2 c
    red grape tomatoes
  • 4 c
    romaine lettuce leaves (torn bite size pieces)
  • 1 Tbsp
    lite ranch dressing

How To Make summer's end salad

  • 1
    After slicing onion (separated tops from bulbs)
  • 2
    Heat skillet with coconut oil over medium high heat approximately 3 minutes
  • 3
    Tear up Romaine lettuce into bite-size pieces and mix in yellow and red tomatoes while you are waiting for oil to shimmer
  • 4
    Add sliced onions bulbs to skillet and sprinkle with garlic salt and Italian Herbs. Wait slightly to let the heat bloom the flavors of the spices before you stir fry all ingredients together in the skillet. Add the Bacon bits and continue stir frying. This will take approximately 1 minute, then add both colors of sliced squash and stir about another 2 minutes til slightly tender and spices are generously mixed. Off heat and remove from the stove burner
  • 5
    Put approximately 2 cups of torn lettuce on each plate with the mixed small yellow and red tomatoes. Cover top of salad mixture with about 1/2 to 1 cup stir-fried summer squash and onions
  • 6
    Pour 1 tbsp of the Lite Ranch dressing over the top and toss to mix well. Sprinkle chopped green onion tops over the salad.
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