Summer Vegetable Salad with Walnut-Yogurt Dressing Recipe

Name: Summer Vegetable Salad with Walnut-Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup walnuts; 3/4 pound thin green beans; 3/4 pound mixed baby squash or zucchini, cut into 3/4-inch pieces; 2 tablespoons nonfat plain yogurt; 2 tablespoons walnut oil or canola oil; 2 tablespoons fresh lemon juice; 2 tablespoons cilantro leaves; 2 tablespoons snipped chives; 1 tablespoon tarragon leaves; Salt and freshly ground pepper; 1 pint grape tomatoes, halved

Servings: persons

1/4 cup walnuts
3/4 pound thin green beans
3/4 pound mixed baby squash or zucchini, cut into 3/4-inch pieces
2 tablespoons nonfat plain yogurt
2 tablespoons walnut oil or canola oil
2 tablespoons fresh lemon juice
2 tablespoons cilantro leaves
2 tablespoons snipped chives
1 tablespoon tarragon leaves
Salt and freshly ground pepper
1 pint grape tomatoes, halved

1
Preheat the oven to 350.
2
Spread the walnuts in a pie plate and toast for about 10 minutes, until golden.
3
Let cool.
4
Meanwhile, bring a large saucepan of salted water to a boil and fill a bowl with ice water.
5
Add the green beans to the boiling water and blanch until crisp-tender, about 3 minutes.
6
Using a slotted spoon, transfer the beans to the ice water.
7
Add the squash to the boiling water and blanch until crisp-tender, about 1 minute.
8
Add the squash to the ice water.
9
Drain the vegetables and pat completely dry.
10
In a blender, combine the walnuts, yogurt, walnut oil, lemon juice, cilantro, chives and tarragon.
11
Blend until smooth, scraping down the side of blender.
12
Transfer the dressing to a bowl and season with salt and pepper.
13
Add the green beans, squash and tomatoes, toss to coat and serve.

168

kcal

Calories

Fat

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: 1/4 cup walnuts, 3/4 pound thin green beans, 3/4 pound mixed baby squash or zucchini, cut into 3/4-inch pieces, 2 tablespoons nonfat plain yogurt, and more.

Yes, Summer Vegetable Salad with Walnut-Yogurt Dressing 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.

Summer Vegetable Salad with Walnut-Yogurt Dressing

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