marinated zucchini and yellow squash salad

prep time:  15 minutes
servings:  4

1/2 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon salt - divided
3 zucchini
2 yellow squash
1 garlic clove - peeled
1/2 cup packed fresh basil leaves
1 tablespoon lemon juice
1 tablespoon olive oil
3 ounce mozzarella cheese - cut into 1/4-inch cubes

1.  combine vinegar, sugar and 1/4 teaspoon salt until sugar dissolves.  trim ends of zucchini and squash, cut into ribbons with a peeler.  add to vinegar mixture.  cover and chill 2 hours.

2.  bring a small pan of water to a boil, add garlic.  remove with a slotted spoon after 1 minute.  rinse under cold water, set aside. 

3.  add basil to boiling water, immediately remove and rinse under cold water.  reserve 1 tablespoon of cooking liquid. 

4.  transfer garlic and basil to a food processor and add lemon juice, olive oil, reserved water and the remaining 1/4 teaspoon salt.  process until smooth.

5.  drain squash and divide among 4 plates.  top with cubed mozzarella and drizzle with basil oil.

 - health.com

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