Ingredients
-
2
-
4
-
-
2
-
2
-
1/4
-
1/4
-
1
-
1/4
-
1/8
-
-
-
-
-
Directions
Tomato-Pattypan Squash Salad, Combining small red tomatoes and baby squash, with a yummy dressing, this makes a colorful and delicious summertime salad!, I made ours with yellow squash, lemon juice, and green onion (instead of scallions) Love the colors and the tarragon! I quartered the recipe, but there was a lot of dressing I am a bit confused about the arugula and put in some chopped lettuce and wish I had put in more It is a tad tricky for me to rate this recipe b/c DH does not care for yellow squash or zucchini unless it has something crispy also in it to camouflage it Thanks for sharing Made for PRMR tag
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Steps
|
1
Done
|
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. |
|
2
Done
|
Combine the Drained Squash, Tomatoes and Herbs in a Serving Bowl. Add Lettuce of Choice If Desired. |
|
3
Done
|
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! |
