Tomato-Pattypan Squash Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Combining small red tomatoes and baby squash, with a yummy dressing, this makes a colorful and delicious summertime salad! Ingredients:
2 cups baby pattypan squash (and or or baby zucchini or yellow squash) |
4 cups tomatoes (and or yellow currant tomatoes) |
snipped fresh basil |
2 tablespoons snipped fresh tarragon |
2 tablespoons snipped fresh chives (or scallions) |
1/4 cup extra virgin olive oil |
1/4 cup balsamic vinegar (or red wine) |
1 tablespoon lemon juice (or lime) |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
lettuce, of choice (optional) |
Directions:
1. Cook squash in a large saucepan, covered,in enough lightly salted boiling water to cover until tender, about 5 minutes. Drain. Cool vegsetables by adding cold water and ice cubes to pan; drain well.
2. Combine the drained squash, tomatoes and herbs in a serving bowl. Add lettuce of choice if desired.
3. In a screw top jar, combine remaining ingredients. Cover and shake well. Add half to salad; toss to coat. Season to taste with additional salt and pepper, if desired. Pass the remaining dressing Enjoy!
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