Tomato And Squash Salad Recipe
Servings: 1
Ingredients
- 1 lb Small yellow squash or possibly 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 Tbsp. Extra virgin olive oil
- 1 x Clove garlic, chopped
- Â Â Salt and freshly grnd pepper, to taste
Directions
- * Courgettes zucchini. Or possibly any combination of the squash and zucchini
- Arrange squash in a steamer over boiling water. Cover and steam 1 minute, then plunge into cool 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 possibly at room temperature.
- Serves 4 to 6.
- NOTES : The recipe calls for a minimal amount of oil, but you can eliminat= e even which if you want and the dish will still be delicious. Bon appetit
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1015g | |
| Calories 251 | |
| Calories from Fat 74 | 29% |
| Total Fat 8.47g | 11% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 2271mg | 65% |
| Total Carbs 39.24g | 10% |
| Dietary Fiber 10.7g | 36% |
| Sugars 25.36g | 17% |
| Protein 9.95g | 16% |
