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.
Servings:
Makes 8 servings.
Prep Time:
15 mins
Total Time:
30 mins
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Ingredients
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8 oz.baby patty pan squash and/or baby zucchini (about 2 cups)see savings
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2 pintsred and/or yellow currant tomatoes (about 4 cups)see savings
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1 to 2 cupsfresh arugula or romaine lettuce, coarsely tornsee savings
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2 Tbsp.snipped fresh basil, tarragon, and/or chivessee savings
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1/4 cupolive oilsee savings
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1/4 cupred wine vinegar or champagne vinegarsee savings
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1 Tbsp.lime or lemon juicesee savings
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1/4 tsp.saltsee savings
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1/8 tsp.ground black peppersee savings
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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
Per serving: 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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