Tomato-Squash Salad
Recipe from Better Homes and Gardens

The taste of fresh-picked tomatoes and squash make a wonderful spring salad in less than 30 minutes.


Tomato-Squash Salad

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Servings: Makes 8 servings.
Prep Time: 15 mins
Total Time: 30 mins
Related Categories: Arugula, Low Calorie, Low Sodium, Quick and Easy, Squash, Tomatoes, Tomato Salad, Vegetable Salad, Yellow Squash
 
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Ingredients
  • 8  oz.
    baby patty pan squash and/or baby zucchini (about 2 cups)
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  • 2  pints
    red and/or yellow currant tomatoes (about 4 cups)
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  • 1 to 2  cups
    fresh arugula or romaine lettuce, coarsely torn
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  • 2  Tbsp.
    snipped fresh basil, tarragon, and/or chives
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  • 1/4  cup
    olive oil
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  • 1/4  cup
    red wine vinegar or champagne vinegar
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  • 1  Tbsp.
    lime or lemon juice
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  • 1/4  tsp.
    salt
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  • 1/8  tsp.
    ground black pepper
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Directions
1.
In a large saucepan cook squash, covered, in enough lightly salted boiling water to cover until tender, about 5 minutes. Drain. Cool vegetables by adding cold water and ice cubes to pan. Drain well.
2.
In a serving bowl combine the drained squash, tomatoes, arugula, and herbs. In a screw-top jar, combine remaining ingredients. Cover; shake well. Add half to salad; toss to coat. Season to taste with additional salt and pepper. Pass remaining dressing. Makes 8 servings.
Nutrition information
Calories 82, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 57 mg, Carbohydrate 5 g, Total Sugar 3 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin C 28%, Calcium 2%, Iron 3%. Percent Daily Values are based on a 2,000 calorie diet
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