Tomato and squash salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small yellow squash or zucchini*; sliced diagonally |
| 1 | pounds | Small ripe tomatoes; cut in wedges |
| ½ | cup | Purple onions; slice narrow strips |
| ¼ | cup | Packed fresh basil leaves |
| ¼ | cup | White wine vinegar |
| ½ | tablespoon | Olive oil |
| 1 | Clove garlic; minced | |
| Salt and freshly ground pepper; to taste | ||
Directions
* courgettes zucchini. Or any combination of the squash and zucchini Arrange squash in a steamer over boiling water. Cover and steam 1 minute, then plunge into cold water to stop the cooking. Drain well. Combine squash, tomatoes, onion, and basil in salad bowl. In a small bowl combine the remaining ingredients. Pour over the vegetables and toss gently. Serve chilled or at room temperature. Serves 4 to 6.
NOTES : The recipe calls for a minimal amount of oil, but you can eliminat= e even that if you want and the dish will still be delicious. Bon appetit fr= om the Chef and staff at World Wide Recipes Recipe by: World Wide Recipes: TheChef@...
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 24, 1998