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Salad
American
6 - 8 servings
30 minutes
6 minutes
An easy salad to make, especially during summer, and a nice change from cucumbers!
2 small organic zucchinis, cut into 1/4 inch thick rounds
2 small yellow summer squash, cut into 1/4 inch thick rounds
8 ounces mushrooms, cleaned and quartered
12 Cherry tomatoes, stemmed and halved
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/4 cup olive oil
2 teaspoons oregano, minced, or 3/4 teaspoon dried and crumbled
1/2 teaspoon ground cumin
Salt and fresh ground black pepper
Combine mustard and vinegar in bowl. Gradually whisk in oil; add oregano and cumin.
Steam zucchini and summer squash until just tender, about 6 minutes; drain well and transfer to medium bowl. Do not cool. Add mushrooms and tomatoes.
While the vegetables are still warm, mix dressing into vegetables and season with salt and pepper.
Cover and set aside 20-30 minutes to allow flavors to marry.
Salad may be served room temperature or chilled.
If a steamer is not available, in a microwaveable bowl, place sliced squash and microwave on high for 6 minutes, pausing and stirring to evenly cook until crisp tender.
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