Tomato-Squash Salad

By Rachelle

Ingredients

• 2 C Baby Zucchini
• sliced
• 2 Pints (about 4 cups)
• Grape Tomatoes
• 1-2 C Arugula or Romaine
• coursely torn
• 2 Tbsp. Fresh Basil
• chopped
• 1/4 C Olive Oil
• 1/4 C Red Wine Vinegar
• or Champagne Vinegar
• 1 Tbsp Lime or Lemon Juice
• 1/4 tsp Salt
• 1/8 tsp Pepper

Preparation

Step 1

Cook squash in enough salted water
to cover. Bring to a boil & cook
till tender, about 5 minutes. Drain
into bowl of cold water & ice cubes.
Drain well.
In a large bowl, combine squash,
tomatoes, Arugula and Basil.
In a screw top jar, combine
remaining ingredients. Cover,
shake well. Add 1/2 to the salad,
toss to coat. Season w/salt & pepper
to taste. Store remaining dressing.


Better Homes & Gardens April 2006