Zucchini Salad with Tomatoes and Basil Vinaigrette

Recipe Brought to you by FoodFit
This recipe serves: 6
Preparation time: 10 minutes
Cooking time: 10 minutes

1 large zucchini, cut into half-circles about 1/2 inch thick
1 large yellow squash (or 2 small), cut into half-circles about 1/2
inch thick
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
1 tablespoons extra virgin olive oil
2 tablespoons freshly chopped basil
salt to taste
1 large fresh tomato, diced (or 1 cup canned diced tomatoes, drained)
freshly ground black pepper

Place about 2 inches of water in a large pot, insert a rack or steamer
basket into the pot and bring the water to a boil. Steam the zucchini and
squash in the basket for about 3 minutes, or until their colors turn
bright. Remove the basket and run under cold water to stop the cooking
process. Set aside. Meanwhile, in a small bowl, whisk the Dijon mustard,
red wine vinegar and lemon juice together. Add the shallots and slowly
whisk in the olive oil and basil. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for
up to 5 days.) Gently toss the zucchini and squash in the vinaigrette with
the tomatoes and serve at room temperature or chilled.

Nutrition Facts Serving Size: 3/4 cup salad with vinaigrette Calories 50
Total Fat 3 g Saturated Fat 0 g Cholesterol 0 mg Sodium 145 mg Total
Carbohydrates 6 g Dietary Fiber 2 g Protein 2 g Percent Calories from Fat
44% Percent Calories from Protein 13% Percent Calories from Carbohydrate
43%

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