Fresh Tomato Squash Salad
|Diagonally sliced yellow squash||3 1⁄2 Cup (56 tbs), sliced|
|Small tomatoes||3⁄4 Pound, cut into 1/2-inch-thick wedges|
|Slivered red onion||1⁄2 Cup (8 tbs)|
|Small basil leaves||1⁄4 Cup (4 tbs) (Fresh)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Steam squash slices, covered, 1 minute.
Drain; plunge squash into ice water, and drain well.
Combine squash, tomato wedges, onion, and basil in a large bowl.
Combine vinegar and next 4 ingredients in a small bowl; stir well.
Pour dressing over vegetables; toss gently.
Serving size: Complete recipe
Calories 301 Calories from Fat 73
% Daily Value*
Total Fat 10 g15.3%
Saturated Fat 1.1 g5.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 268 mg11.2%
Total Carbohydrates 45 g14.9%
Dietary Fiber 13.6 g54.4%
Sugars 29 g
Protein 14 g28.1%
Vitamin A 63% Vitamin C 81.5%
Calcium 6.7% Iron 8.4%
*Based on a 2000 Calorie diet