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!