Summer Squash Fiesta Salad
Source of Recipe
Jo Gainey
1 medium spaghetti squash, about 10 inches long
2 medium carrots, thinly peeled and sliced
2 medium red bell peppers, diced into chunks about 3/4 inch, discard stems,
seeds and interior membranes
1 large mild onion, diced into pieces about 3/8 inch
2 small zucchini, washed cut into half lengthwise, and cut into 1/4-inch
slices
3 or 4 long-neck yellow summer squash, washed, blemishes removed, sliced
3 medium tomatoes, cut into 1-inch pieces
1 cup fresh (or frozen and thawed) snow peas
3 Tablespoons chopped fresh basil leaves leaves
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
2/3 cup grated Parmesan cheese (check to be sure salt is not added--if it
is, reduce salt in recipe)
2 fresh garlic cloves, pressed over the olive oil, so the juices land in the
oil--add the pressed pulp to the oil as well
3 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
2 Tablespoons balsamic vinegar--white balsamic vinegar, if you can find it
1. Day before: Prepare spaghetti squash by puncturing it multiple times
with a knife or an ice-pick. Cook in microwave (high) 15 minutes, turn over
and cook 5 minutes more. (Be careful of hot juices) Cool and chill.
Day of the salad: Cut open chilled spaghetti squash and shred the interior.
Place the shredded squash into a large salad bowl.
2. Prepare vegetables as directed. Throw into salad bowl.
3. Stir in remaining ingredients except cheese; Toss well. Place into
serving bowls. Sprinkle with cheese.
|
|
member logon
