Summer Night Salad
Source of Recipe
The American Diabetes Association Family Cookbook Vol. II
Recipe Introduction
To be honest, only Mike liked this salad – but he liked it a LOT! I was surprised to see that the vegetables are actually cooked (quickly, but still cooked) and thought that I might like it more if they were raw, but since I don’t care for squash or zucchini, I doubt it. It has to be chilled for several hours, so make sure you do it well ahead of time. As with the other recipes that I’ve tried from this book, I’m really not at all sure that they are any lower in fat/cal/carb than you would find in another similar recipe. Each one cup serving has 262 calories, 21.5 grams of fat and 9.3 carbs. To make the servings pretty, I cut the tomatoes from the bottom and not all the way through, fanned the wedges and served scoops of the salad over the top of them.
List of Ingredients
1 c. fresh broccoli, cut into flowerets
1 c. fresh cauliflower, cut into flowerets
1 c. fresh yellow squash, cut in strips
1 c. fresh zucchini, cut in strips
3 hard boiled eggs, chopped
1/2 c. chopped pecans
1/2 c. chopped cooked ham
1/2 c. chopped cheddar cheese
1/4 c. mayonnaise
1/4 c. light cream
1 T. vinegar
1 t. salt
1 t. sugar
2 tomatoes, cut in wedges
Recipe
Steam the broccoli and cauliflower together, just until the broccoli turns bright green (3-5 minutes) adding the squash and zucchini to the pot for the last minute. Drain and shock in cold water.
In a large bowl, whisk together the mayonnaise, cream, vinegar, salt and sugar. To this add the eggs, pecans, ham and cheese and mix well. Add the vegetables and toss to combine. Chill for several hours.
Serve with tomato wedges.
Serves 6.
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