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Tomato-Squash Salad

Makes: 8 servings

Prep 15 mins Cool 10 mins Cook 5 mins

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 (�g) 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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