Squash SaladYunhee Kim
Look for thin zucchini and yellow squash. The squash will have fewer seeds.
Recipe information
Yield
Makes 4 servings
Ingredients
2 each small zucchini and yellow squash, ends trimmed
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 large bunch arugula, trimmed, washed, and patted dry
1 large ripe tomato, cored
2 tablespoons chopped flat-leaf parsley
Preparation
Step 1
1. Cut the zucchini and squash in thin slices on the diagonal; place in a bowl.
Step 2
2. Prepare the dressing: Whisk the vinegar, mustard, salt, and pepper together in a bowl. Slowly drizzle in the oil, whisking constantly until thickened. Toss with the squash. Let rest 10 minutes.
Step 3
3. Place the arugula in a salad bowl. Cut the tomato in half lengthwise and then into very thin wedges; scatter over the greens.
Step 4
4. Before serving, spoon the squash and dressing over arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.
Nutrition Per Serving
Per serving: 140 calories
10g carbohydrates
4g protein
10g fat
0mg cholesterol
#### Nutritional analysis provided by Parade
##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/718938/2?mbid=HDEPI) ›
