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Squash Salad




Source of Recipe


Epicurious
Squash Salad

http://www.epicurious.com/images/recipesmenus/2008/2008_september/350159_116.jpg

Look for thin zucchini and yellow squash. The squash will have fewer seeds.
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Ingredients

2 each small zucchini and yellow squash, ends trimmed
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 large bunch arugula, trimmed, washed, and patted dry
1 large ripe tomato, cored
2 tablespoons chopped flat-leaf parsley

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Preparation

1. Cut the zucchini and squash in thin slices on the diagonal; place in a bowl.

2. Prepare the dressing: Whisk the vinegar, mustard, salt, and pepper together in a bowl. Slowly drizzle in the oil, whisking constantly until thickened. Toss with the squash. Let rest 10 minutes.

3. Place the arugula in a salad bowl. Cut the tomato in half lengthwise and then into very thin wedges; scatter over the greens.

4. Before serving, spoon the squash and dressing over arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.
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Nutritional Information

Per serving: 140 calories, 10g carbohydrates, 4g protein, 10g fat, 0mg cholesterol

Read More http://www.epicurious.com/recipes/food/views/Squash-Salad-350159#ixzz1j5TsKkuF