"Tomato Zucchini Salad is a crisp, colorful salad tossed with a delicious Dijon-tarragon vinaigrette," notes Suzanne Kesel of Cohocton, New York. "Try it in summer, too, when you can use fresh items from your garden."
Crisp Tomato Zucchini Salad
Crisp Tomato Zucchini Salad
Prep Time
15 min
Cook Time
5 min
Yield
8 servings
Ingredients
- 2 cups water
- 4 small zucchini, thinly sliced
- 1/8 teaspoon salt
- 2 small tomatoes, cut into wedges
- 2 slices red onion, separated into rings
- VINAIGRETTE:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 1 garlic clove, minced
- 1 tablespoon minced fresh parsley
Directions
- In a large saucepan, bring water to a boil. Add zucchini; cover and boil for 2-3 minutes. Drain and immediately place zucchini in ice water. Drain and pat dry. Transfer to a large serving bowl; sprinkle with salt. Add the tomatoes and onion.
- In a jar with a tight-fitting lid, combine the oil, vinegar, tarragon, mustard, salt, hot pepper sauce and garlic; shake well. Pour over vegetables and gently toss to coat. Sprinkle with parsley. Refrigerate until serving.
Nutrition Facts
3/4 cup: 63 calories, 5g fat (1g saturated fat), 0 cholesterol, 238mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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