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Fresh Tomato Squash Salad

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  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
  Salt 1⁄8 Teaspoon
  Pepper 1 Dash
  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.

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Nutrition Rank

Nutrition Facts

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


Fresh Tomato Squash Salad Recipe