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.
|
Organic Winter Squash Sampler