Zucchini and yellow squash are plentiful right now. I've fixed them a number of different ways but never in a salad. This one sounds very promising and it comes from COOKING WITH PAULA DEEN magazine. This has been a rough week for Paula as the media and her sponsors have been all over her really making a mountain out of a mole hill and ruining the reputation of a lady who has worked hard to get where she is today. It makes me sad for her and at the same time I know she can come back stronger than before with the support of family and friends.
ZUCCHINI AND YELLOW SQUASH RIBBON SALAD
6 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
2 tsp. Dijon mustard
2 tsp. minced fresh tarragon
1 tsp. salt
1/2 tsp ground black pepper
1 lb. zucchini
1 lb. yellow squash
1/4 c. chopped fresh parsley
1/4 c. crumbled feta cheese
1/4 c. toasted pine nuts
In a large bowl, whisk together vinegar and next 5 ingredients.
Using a vegetable peeler, peel zucchini and squash into ribbons. Add vegetables and parsley to vinaigrette; toss gently to coat. Sprinkle with feta and pine nuts, serve immediately.
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