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

Ingredients: 
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.

 

 


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