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Spring Vegetable Salad with Tomato and Basil Dressing

Source: Salads -- Cooking With Style
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Active Time:  15 Minutes
Total Time:  1 Hour
  Serves 6
13 oz tomatoes, peeled, seeded and finely chopped
1 red onion, finely chopped
1 clove garlic, finely chopped
1/4 cup shredded fresh basil
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons red wine vinegar
1/4 cup olive oil
4 oz small green beans
1 bunch asparagus, trimmed
8 oz small yellow squash
4 oz baby corn
3 1/2 oz snow peas (mange tout)
1 yellow bell pepper, halved, seeded and cut into thick strips
1 red bell pepper, halved, seeded and cut into thick strips
12 baby carrots
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
Spring Vegetable Salad with Tomato and Basil Dressing Recipe at
FOR DRESSING: Combine all of the dressing ingredients in a bowl and stir thoroughly. Set aside for 30 minutes to allow the flavor to develop.

Bring a large saucepan of water to a boil. Blanch each of the vegetables, one at a time, until just tender, 1-2 minutes each. Quarter the squash after blanching.

Combine the vegetables in a large bowl, add the extra virgin olive oil and salt and toss well.

Just before serving, pour the dressing over the salad and toss thoroughly.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 206
Sodium: 408mg
Fiber: 5g
Carbohydrates, Total: 19g
Protein: 4g
% Cal. from Fat: 61%
Fat. Total: 14g
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