This recipe makes delicious use of extra summer squash from the garden. A quick balsamic reduction takes the salad to a whole new level.
For balsamic glaze, combine vinegar and brown sugar in (1.5-qt.) Saucepan. Simmer over medium-high heat 5-6 minutes, stirring occasionally, until mixture reduces by half and begins to thicken. Remove from heat; carefully pour into Easy Read Measuring Cup and set aside to cool.
For dressing, finely zest lemon using Microplane® Adjustable Fine Grater to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 tablespoons juice. In Small Batter Bowl, whisk together lemon zest, juice, salt and black pepper. Measure oil using Easy Read Mini Measuring Cup. While continually whisking, add oil to dressing in a thin, steady stream; set aside.
For salad, cut zucchini and yellow squash into long ribbons using Vegetable Peeler, avoiding seeds. Using Julienne Peeler, cut carrot into julienne strips; cut strips in half. Or, grate carrot into strips with Veggie Strip Maker. Slice olives using Egg Slicer Plus®. Chop onion using Food Chopper. Snip basil using Professional Shears. Slice tomatoes using Ultimate Mandoline; set aside.
In Stainless (4-qt.) Mixing Bowl, combine zucchini, yellow squash, carrot, olives, onion and basil. Pour dressing over salad; toss gently. To serve, drizzle balsamic glaze across center of each serving plate. Arrange 4-5 tomato slices on top. Carefully mound salad over tomatoes; serve immediately with Asiago Crisps, if desired.
Calories 130, Total Fat 9 g, Saturated Fat .5 g, Cholesterol 0 mg, Carbohydrate 15 g, Protein 2 g, Sodium 320 mg, Fiber 2 g
Balsamic vinegar is reduced grape juice that is aged and blended for many years, resulting in a more concentrated, complex flavor.
Create a refreshing main dish by topping salads with grilled chicken breasts or salmon fillets.
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