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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 - 2 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)
- Servings Per Recipe 8,
- cal. (kcal) 82,
- Fat, total (g) 7,
- sat. fat (g) 1,
- carb. (g) 5,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 3,
- pro. (g) 1,
- vit. A (IU) 923,
- vit. C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- sodium (mg) 57,
- Potassium (mg) 312,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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