Summer Squash Salad Ingredients 1 large zucchini, ends trimmed 1 large yellow squash, ends trimmed 1/2 tsp. kosher salt, divided Juice of 1 lemon 3 tbsp. extra virgin olive oil 3 tbsp. rice vinegar 2 cloves garlic, peeled ¼ cup fresh cilantro ¼ of small red onion, peeled 2 tbsp. honey 1 tsp. poppy seeds, toasted

Directions Using the Mandoline with round knob at #2 and the triangular knob at #6, slice thin strips of zucchini and squash. Transfer vegetables to large bowl and toss with ¼ tsp. of salt. Let stand 10 minutes; drain liquid. In the bowl of the Chop ’N Prep™ Chef, add lemon juice, olive oil, rice wine vinegar, garlic, cilantro, red onion, honey and remaining salt. Pour over vegetables and gently toss to coat. Refrigerate 20 minutes. Sprinkle with poppy seeds before serving. Shop susancn.my.tupperware.com for products in this recipe.