I was a little skeptical upon first reading this recipe from Simply in Season. I was pleasantly surprised!
FOR PRINTABLE VERSION CLICK HERE: Squash and Basil Salad
4 medium summer squash (julienned)
3 Tbs fresh basil (chopped)
4 Tbs Parmesan cheese (freshly grated)
2 cloves garlic (minced)
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sugar
1. Toss together the vegetables, basil, and cheese.
2. Mix together remaining ingredients and add to the vegetables; toss again.
3. Chill 1 hour and serve the same day.
Servings: 4
The Verdict: This turned out to be quite tasty; I don’t know why I had doubts, I mean, fresh basil and Parmesan cheese? What a great way to use up zucchini and summer squash, and it’s also a nice alternative to potato salad.
Nutrition Facts
Serving size: 1/4 of a recipe (8.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 187.14
Calories From Fat (73%) 136
% Daily Value
Total Fat 15.43g 24%
Saturated Fat 2.81g 14%
Cholesterol 4.4mg 1%
Sodium 389.66mg 16%
Potassium 649.33mg 19%
Total Carbohydrates 9.71g 3%
Fiber 3.59g 14%
Sugar 3.77g
Protein 4.9g 10%
This recipe also shared with Anti-Procrastination Tuesday and Tempt My Tummy Tuesday
This is a wonderful dish. Thanks for sharing it.
Great idea! I’ve got a LOT of squash – I think we’ll be trying this one!
Thank you for this. Such perfect timing. I need to bring a salad to a BBQ tomorrow, and couldn’t think of what to bring. This is the perfect thing!
This looks like a great recipe, I am going to try this with some of the squash stuffed in my fridge right now.
Is the squash cooked or raw?
raw.