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.