SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Tomato-Squash Salad

Makes: 8 servings
Prep 15 mins Cool 10 mins Cook 5 mins
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 (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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe