Garden Salad with Citrus Vinaigrette

By SandyC

Jean Kressy, Cooking Light

MAY 2004

Ingredients

• 3 tablespoons fresh orange juice
• 1 1/2 tablespoons fresh lime juice
• 2 1/2 teaspoons extravirgin olive oil
• 2 teaspoons honey
• 1 teaspoon red wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 1/2 cups (1 x 1/4-inch) julienne-cut zucchini
• 1 1/2 cups (1 x 1/4-inch) julienne-cut yellow squash
• 1 cup fresh corn kernels (about 2 ears)
• 2 tablespoons finely chopped red onion
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh basil

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk.

To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill.

I usually make this without the corn and add some greens and even a grilled meat like shrimp or chicken to make it a meal.