Tomato and Squash Salad

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             FOOD FUNNY
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Thanks to Caryn in Manalapan, NJ for this one:

While attending a marriage seminar on communication, Wally and his wife
Carolyn listened to the instructor declare: "It is essential that
husbands and wives know the things that are important to each other." He
addressed the men, "Can you describe your wife's favorite flower?"

Wally leaned over, touched Carolyn's arm gently and whispered,
"Pillsbury All-Purpose, isn't it?"

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             TODAY'S RECIPE
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This salad is as appealing to the eye as it is to the taste buds. The
recipe calls for a minimal amount of oil, but you can eliminate even
that if you want and the dish will still be delicious.

Tomato and Squash Salad

1 lb (450 g) small yellow squash, or zucchini (courgettes), or combination of both, sliced diagonally
1 lb (450 g) small tomatoes, cut in wedges
1/2 cup (125 ml) red onion, thinly sliced
1/4 cup (60 ml) packed fresh basil leaves
1/4 cup (60 ml) white wine vinegar
2 tsp (10 ml) extra-virgin olive oil
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste

Arrange squash in a steamer over boiling water. Cover and steam 1
minute, then plunge into cold water to stop the cooking. Drain well.
Combine squash, tomatoes, onion, and basil in salad bowl. In a small
bowl combine the remaining ingredients. Pour over the vegetables and
toss gently. Serve chilled or at room temperature.
Serves 4 to 6.
Received on Sun Dec 28 20:55:51 2008