Zucchini and Tomato Salad

[Guest guest]

Zucchini and Tomato Salad

 

1 large zucchini, cut into half-circles about 1/2 " thick

1 large yellow squash (or 2 small), cut into half-circles about 1/2 " thick

2 tsp. Dijon mustard

2 TB red wine vinegar

2 TB fresh lemon juice

1 TB shallots, finely chopped

1 TB extra virgin olive oil

2 TB fresh basil, chopped

Salt, to taste

1 large fresh tomato, diced OR 1 cup canned diced tomatoes, drained

Ground black pepper, to taste

 

Place about 2 inches of water in a large pot, insert a rack or steamer basket

into the pot and

bring the water to a boil. Steam the zucchini and squash in the basket for

about 3 minutes,

or until their colors turn bright. Remove the basket and run under cold water

to stop the cooking

process. Set aside.

 

In a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice

together. Add the shallots

and slowly whisk in the olive oil and basil. Season with salt and pepper to

taste. The vinaigrette can

be made in advance and stored in the refrigerator for up to 5 days.

 

Gently toss the zucchini and squash in the vinaigrette with the tomatoes and

serve at room temperature

or chilled.

 

Serves: 6.

 

Nutrition Information:

Per Serving (3/4 cup of salad with vinaigrette) = Calories 50, Carbohydrate 6

g,

Fat 3 g, Fiber 2 g, Protein 2 g, Saturated Fat 0 g, Sodium 145 mg.