Salads these days are a mix of chopped pattypan squash, carrots, tomatoes and maybe a cucumber. Add some cut up "ribbons" of chard, a little olive oil and balsamic vinegar, plus herbs and garden grown garlic. Stir well. I have no zucchini this year, and these pattypans will be back in the garden next year (but haven't decided about zucchini yet).
These salads feel loaded enough to carry over some vegetable serving "credit" through January.
3 hours ago