Bait and Tackle Salad Recipe
Bait and Tackle Salad Recipe photo by Taste of Home
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Bait and Tackle Salad Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
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 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.
Originally published as Bait and Tackle Salad in Quick Cooking July/August 2004, p57

  • 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
  1. 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.
Originally published as Bait and Tackle Salad in Quick Cooking July/August 2004, p57

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