Marinated Zucchini and Yellow Squash Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
Ingredients:
1/2 cup cider vinegar |
4 teaspoons sugar |
1/2 teaspoon salt, divided |
3 zucchini (about 1 1/2 pounds) |
2 yellow squash (about 3/4 pound) |
1 garlic clove, peeled |
1/2 cup packed fresh basil leaves |
1 tablespoon fresh lemon juice |
1 tablespoon extra-virgin olive oil |
3 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes |
Directions:
1. Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add to vinegar mixture. Cover and chill 2 hours or overnight.
2. Bring a small pan of water to a boil; add garlic. Remove with a slotted spoon after 1 minute. Rinse under cold water; set aside. Add basil to boiling water; immediately remove and rinse under cold water. Reserve 1 tablespoon of cooking liquid. Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.
3. Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.
|
|