The taste of fresh-picked tomatoes and squash make a wonderful spring salad in less than 30 minutes.
- Makes: 8 servings
- Prep: 15 mins
- Cool: 10 mins
- Cook: 5 mins
ounces baby patty pan squash and/or baby zucchini (about 2 cups)
pints red and/or yellow currant tomatoes (about 4 cups)
cups fresh arugula or romaine lettuce, coarsely torn
tablespoons snipped fresh basil, tarragon, and/or chives
cup olive oil
cup red wine vinegar or champagne vinegar
tablespoon lime or lemon juice
teaspoon ground black pepper
- 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.
- 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