Grilled Summer Squash Salad with Arugula, Ranch Tomatoes and Tarragon Vinaigrette

1. 1

   In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk.

2. 2

   Reserve for salad.

3. 3

   Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides.

4. 4

   Reserve for salad.

5. 5

   In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time.

6. 6

   Do not overdress salad; greens should be lightly coated.

7. 7

   Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.