Fresh Summer Squash Salad
As prepared by Diane Whitten, Cornell Cooperative Extension Nutrition Educator, at the Saratoga Farmers' Market.

4 small (5 inch) zucchini or yellow squash
¼ cup extra virgin olive oil
¼ cup balsamic or red wine vinegar
2 tablespoons fresh parsley, diced
1 tablespoon fresh oregano, diced
1 tablespoon fresh basil, diced
2 cloves garlic, diced
     Cut zucchini into julienne strips by slicing them thinly lengthwise, and then widthwise.  Place zucchini in a bowl and gently mix with remaining ingredients.  Refrigerate for at least one hour before serving. 

     Serves 6.



Organic Winter Squash Sampler

 more recipes

Visit the Booths
Shopping Lists
Farm Kitchen
Market Entrance
Sign Our Guestbook
Bulletin Board
Search the Market
Lease a Booth
Kitchen Supply
Buy Direct Directory
Farmer's Market Online.
Copyright © 2004. Outrider. All rights reserved.
Information in this document is subject to change without notice.
Other products and companies referred to herein are trademarks or registered trademarks of their respective companies or mark holders.