Oooh, yum! I need to share this with you guys
I found this recipe in Health magazine, and I made it with dinner tonight. Oh my goodness, it was yummy. Brandon doesn't like yellow squash, and even he wants this salad on regular rotation. He gave it an 8 out of 10. High, high praise indeed! So I thought I would share the recipe with you all, and hope you'll make it yourself. It says to make the ribbons with a harp-shaped peeler, but I used my regular cheese grater and used the slicing part of it. It was just fine. A little more difficult perhaps, but I wasn't going to go out and buy a mandolin (thanks, Alton Brown!) just for this recipe. So here ya go! Don't do what I did and not realize it requires 2 hours or overnight marinating. I wanted to make it for dinner last night, but didn't plan ahead.
Ingredients:
1/2 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon salt, divided
3 zucchini (about 1 1/2 lbs)
2 yellow squash (about 3/4 lb)
1 garlic clove, peeled
1/2 cup fresh basil leaves
1 tablespoon fresh lemon juice (my neighbors have a lemon tree...how convenient!)
1 tablespoon extra virgin olive oil
3 oz. mozzarella cut into 1/4 in. cubes
1. Combine vinegar, sugar, and 1/4 tsp. salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add vinegar mixture. Cover and chill 2 hours or overnight.
2. Bring small pan of water to boil; add garlic. Remove with slotted spoon after 1 min., rinse in cold water and set aside. Add basil to boiling water, remove immediately and rinse in cold water. Reserve 1 tablespoon of the cooking water and set aside. Put the basil, garlic, lemon juice, olive oil, 1/4 tsp. salt and reserved water into a food processor and mix until smooth. (Sounds like you'd be making a pesto, right?)
3. Drain squash from vinegar, top with the mozzarella and drizzle with the basil oil (or pesto, whatever you wanna call it)
Serves 4
I really hope you guys try this recipe. It was really delicious! And it only comes in at 159 calories per serving!
Ingredients:
1/2 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon salt, divided
3 zucchini (about 1 1/2 lbs)
2 yellow squash (about 3/4 lb)
1 garlic clove, peeled
1/2 cup fresh basil leaves
1 tablespoon fresh lemon juice (my neighbors have a lemon tree...how convenient!)
1 tablespoon extra virgin olive oil
3 oz. mozzarella cut into 1/4 in. cubes
1. Combine vinegar, sugar, and 1/4 tsp. salt until sugar dissolves. Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler. Add vinegar mixture. Cover and chill 2 hours or overnight.
2. Bring small pan of water to boil; add garlic. Remove with slotted spoon after 1 min., rinse in cold water and set aside. Add basil to boiling water, remove immediately and rinse in cold water. Reserve 1 tablespoon of the cooking water and set aside. Put the basil, garlic, lemon juice, olive oil, 1/4 tsp. salt and reserved water into a food processor and mix until smooth. (Sounds like you'd be making a pesto, right?)
3. Drain squash from vinegar, top with the mozzarella and drizzle with the basil oil (or pesto, whatever you wanna call it)
Serves 4
I really hope you guys try this recipe. It was really delicious! And it only comes in at 159 calories per serving!
