Squash and Basil Salad

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

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2. Stoplight Salad
3. Four Bean Salad
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5. Summer Garden Ratatouille