Tomato-Squash Salad

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

Tomato-Squash Salad + enlarge image
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1 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
15 mins
Cool:
10 mins
Cook:
5 mins
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Tomato-Squash Salad

Ingredients
8
ounces baby patty pan squash and/or baby zucchini (about 2 cups)
2
pints red and/or yellow currant tomatoes (about 4 cups)
1
cups fresh arugula or romaine lettuce, coarsely torn
2
tablespoons snipped fresh basil, tarragon, and/or chives
1/4
cup olive oil
1/4
cup red wine vinegar or champagne vinegar
1
tablespoon lime or lemon juice
1/4
teaspoon salt
1/8
teaspoon ground black pepper

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 Facts

(Tomato-Squash Salad)
    Per serving:
  • 82 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 57 mg sodium,
  • 5 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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