Salads from the Garden

I fixed two yummy main dish salads for dinner tonight.

One is a salad of couscous, cooked with thinly sliced quarters of yellow squash, black olives, and red onion slivers.  After it cooled I added cooked salad shrimp and dressed it with a fennel-mint vinaigrette (2 tablespoons honey, 2 teaspoons dijon mustard, juice of 2 lemons, 1/4 to 1/2 cup olive oil, a tablespoon or two each of chopped fresh fennel leaves and fresh mint leaves, salt and pepper.

The other salad consists of sliced japanese eggplants, mushrooms, thinly slice delicata squash (a winter squash, but picked early so you can eat the rind), and red onion, all marinated in 2 tablespoons balsamic vinegar, 1/4 cup of olive oil, minced garlic to taste, sliced fresh basil leaves, salt and pepper -- then grilled until cooked through, cooled and mixed with additional basil along with cubed fresh mozzarella.  I served them on a bed of lettuce on our plates.  All of the herbs, lettuce, and eggplant were from my garden.  The yellow squash and delicata squash were from our CSA share.