Tomato And Squash Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Small yellow squash or |
| zucchini* sliced | ||
| diagonally | ||
| 1 | lb | Small ripe tomatoes, cut in |
| wedges | ||
| 1/2 | c | Purple onions, slice narrow |
| strips | ||
| 1/4 | c | Packed fresh basil leaves |
| 1/4 | c | White wine vinegar |
| 1/2 | T | Olive oil |
| 1 | Clove garlic, minced | |
| Salt and freshly ground | ||
| pepper to taste |
INSTRUCTIONS
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@wwrecipes.com Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 0mg
Sodium: 970.9mg
Potassium: 1947.6mg
Carbohydrates: 38.2g
Fiber: 13.7g
Sugar: 16.3g
Protein: 10.4g