Calabacitas salad

Yield: 4 Servings

Measure Ingredient
⅓ cup Fresh basil leaves
2 Cloves garlic
¼ teaspoon Pequin quebrado
½ cup Extra-virgin olive oil
3 tablespoons Balsamic vinegar
2 smalls Zucchini; slice thinly
2 smalls Yellow crookneck squash; thinly sliced
1 pint Cherry tomatoes; halved
⅓ cup Pinon (pine) nuts

Combine basil, garlic, pequin, oil and vinegar in a blender or food processor; process until very well blended. Then place zucchini, crookneck squash and tomatoes in a gaily colored salad bowl. Toss together with dressing and sprinkle with pinon nuts. Refrigerate about 1 hour before serving, time permitting. Makes 4 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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