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Bait and Tackle Salad

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.

SERVINGS	6
CATEGORY	Salads
METHOD	Chill
PREP	15 min.
TOTAL	15 min.

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 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

SERVINGS

CATEGORY

METHOD

PREP

TOTAL

INGREDIENTS

DIRECTIONS

Printed from tasteofhome.com Oct 12, 2008