July 12, 2010
Squash Salad
A bed of romaine lettuce in vinaigrette dressing gets a surprising topping-steamed squash and a creamy herb dressing. This recipe is great for using the summer’s bounty of squash.
Servings: 8
Prep Time:
Cooking Time: 45 minutes
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 2 pounds yellow summer squash, sliced
- 2 1/4 teaspoons salt, divided
- 1/3 cup red-wine vinegar
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 2 cloves garlic, minced
- 2 heads romaine lettuce, torn
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 teaspoons chopped fresh dill
Directions
Combine squash and enough water to cover in a large saucepan. Add 2 teaspoons salt. Bring to a boil over medium-high heat. Boil until crisp-tender, about 4 minutes; drain. Rinse with cool water; drain well. Season with remaining salt.
Secret Tip
The vinaigrette mixture is the freshest-tasting topping for salads and steamed vegetables. Make a batch of it and keep it in the refrigerator for up to 2 weeks to have on hand for instant salads.
