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Bait and Tackle Salad Recipe

Photo by: Taste of Home

Rising to the aquatic occasion, this fresh vegetable medley mixes tomato "bobbers" with chopped zucchini and yellow squash. It is enhanced with cilantro and a sweet tangy vinaigrette that's a snap to create in your blender.

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6 Servings
Prep: 15 min. + chilling

Ingredients

2 cups grape or cherry tomatoes
2 small zucchini, coarsely chopped
2 small yellow summer squash, coarsely chopped
2 tablespoons minced fresh cilantro
5 tablespoons white wine vinegar
3 tablespoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Crisco® Extra Virgin Olive Oil

Directions

In a large bowl, combine the tomatoes, zucchini, yellow squash and cilantro. In a blender, combine the vinegar, sugar, mustard, salt and pepper. White processing, gradually add oil. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 20 minutes. Yield: 6 servings.

Bait and Tackle Salad published in Quick Cooking July/August 2004, p57

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