TOMATO-PATTYPAN SQUASH SALAD

Tomato-Pattypan Squash Salad image

Provided by Sharon123

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

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2 cups baby pattypan squash (and or or baby zucchini or yellow squash)
4 cups tomatoes (and or yellow currant tomatoes)
snipped fresh basil
2 tablespoons snipped fresh tarragon
2 tablespoons snipped fresh chives (or scallions)
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar (or red wine)
1 tablespoon lemon juice (or lime)
1/4 teaspoon salt
1/8 teaspoon black pepper
lettuce, of choice (optional)

Steps:

Cook squash in a large saucepan, covered,in enough lightly salted boiling water to cover until tender, about 5 minutes. Drain. Cool vegsetables by adding cold water and ice cubes to pan; drain well.
Combine the drained squash, tomatoes and herbs in a serving bowl. Add lettuce of choice if desired.
In a screw top jar, combine remaining ingredients. Cover and shake well. Add half to salad; toss to coat. Season to taste with additional salt and pepper, if desired. Pass the remaining dressing Enjoy!

Nutrition Facts : Calories 86, Fat 7.1, SaturatedFat 1, Sodium 78.4, Carbohydrate 5.6, Fiber 1.2, Sugar 2.4, Protein 1.5