Rating: 3 stars
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The taste of fresh-picked tomatoes and squash make a wonderful spring salad in less than 30 minutes.

Source: Better Homes and Gardens

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Recipe Summary

cool:
10 mins
cook:
5 mins
total:
30 mins
prep:
15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

82 calories; fat 7g; saturated fat 1g; carbohydrates 5g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 1g; vitamin a 923.2IU; vitamin c 16.5mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 24.2mcg; sodium 57mg; potassium 312mg; calcium 20.2mg; iron 0.5mg.
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