Best-Of-Summer Salad Recipe

Name: Best-Of-Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces sugar snap peas, trimmed (3 cups); 12 ounces green beans, trimmed, cut into 1-inch lengths (3 cups); 12 ounces summer squash, cut into 1-inch cubes (about 3-1/2 cups); 2 cups cherry tomatoes, stemmed, halved; 2 medium red bell peppers, stemmed, seeded, cut into 1-inch cubes; 2 cups fresh basil leaves (packed); 1 large garlic clove; 1 teaspoon salt; ½ cup olive oil; 1 cup plain yogurt; 1 head red leaf lettuce

Servings: persons

12 ounces sugar snap peas, trimmed (3 cups)
12 ounces green beans, trimmed, cut into 1-inch lengths (3 cups)
12 ounces summer squash, cut into 1-inch cubes (about 3-1/2 cups)
2 cups cherry tomatoes, stemmed, halved
2 medium red bell peppers, stemmed, seeded, cut into 1-inch cubes
2 cups fresh basil leaves (packed)
1 large garlic clove
1 teaspoon salt
½ cup olive oil
1 cup plain yogurt
1 head red leaf lettuce

1
Heat large pot of water to boiling.
2
Add peas and beans and cook until crisp-tender, about 4 minutes.
3
Drain in colander, then quickly cool under cold running water.
4
Pat dry.
5
Combine peas, beans, squash, tomatoes, and peppers in large mixing bowl.
6
Process basil, garlic, and salt in blender or food processor until pureed.
7
Add oil and yogurt and process until blended.
8
Pour dressing over vegetables and toss to coat.
9
Let stand at room temperature 1 hour to marinate.
10
Line wide serving bowl with lettuce leaves and spoon vegetables onto lettuce.

784

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces sugar snap peas, trimmed (3 cups), 12 ounces green beans, trimmed, cut into 1-inch lengths (3 cups), 12 ounces summer squash, cut into 1-inch cubes (about 3-1/2 cups), 2 cups cherry tomatoes, stemmed, halved, and more.

Yes, Best-Of-Summer Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Best-Of-Summer Salad

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