Squash Salad With Basil Vinaigrette
Squash Salad With Basil Vinaigrette
Miz Helen's Kitchen
Ingredients
1 medium zucchini, quartered and sliced
1 medium yellow squash, quarted and sliced
1 green bell pepper, chopped
1 small red onion, chopped
3 cups cherry tomatoes, sliced in half
Basil Vinaigrette
1/2 cup olive oil
1/2 cup rice vinegar
1/4 cup balsamic vinegar
1 clove garlic, minced
2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup fresh basil, chopped fine
1/2 cup fresh basil, whole for garnish
Fresh salad greens for plate
1 cup Feta Cheese, crumbled
Directions
In a large mixing bowl, place the sliced zucchini, sliced yellow squash, chopped bell pepper, chopped red onion, and sliced in half cherry tomatoes.
Sprinkle 1 teaspoon salt over the vegetable mix and stir.
For the Vinaigrette
In a mixing jar, pour in the olive oil, rice vinegar, balsamic vinegar,minced garlic, sugar, 1 teaspoon salt, 1 teaspoon black pepper, cayenne pepper, and chopped fresh basil. Place a lid on the jar and shake until the vinaigrette is creamy.
Pour the vinaigrette over the salad in the mixing bowl and mix well. Cover the salad and refrigerate for 2 hours before serving.
Remove the salad from the refrigerater and garnish with fresh basil and Feta Cheese.
This salad can keep in the refrigerater in a tight container for 2 days.
Enjoy!