Tomato-Squash Salad
The taste of fresh-picked tomatoes and squash make a wonderful spring salad in less than 30 minutes.
Rate This!
Tomato-Squash Salad
Directions
- 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 ,
- 7 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 57 mg sodium ,
- 5 g carb. ,
- 2 g fiber ,
- 3 g sugar ,
- 1 g pro.