Two Squash and Romaine Salad With Rosemary Vinaigrette Recipe

Name: Two Squash and Romaine Salad With Rosemary Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs small zucchini, cut into 2x1/4 -inch julienne; 1 12 lbs small crookneck yellow squash, cut into 2x1/4-inch julienne; 2 tablespoons balsamic vinegar; ¾ teaspoon balsamic vinegar; 1 ½ teaspoons Dijon mustard; ¾ teaspoon salt; 9 tablespoons olive oil; 1 ½ teaspoons olive oil; 1 teaspoon minced fresh rosemary; 1 large head romaine lettuce; fresh ground pepper

Servings: persons

1 12 lbs small zucchini, cut into 2x1/4 -inch julienne
1 12 lbs small crookneck yellow squash, cut into 2x1/4-inch julienne
2 tablespoons balsamic vinegar
¾ teaspoon balsamic vinegar
1 ½ teaspoons Dijon mustard
¾ teaspoon salt
9 tablespoons olive oil
1 ½ teaspoons olive oil
1 teaspoon minced fresh rosemary
1 large head romaine lettuce
fresh ground pepper

1
Blanch zucchini and yellow squash in large pot of boiling water until just crisp-tender, about 1 1/2 minutes.
2
Drain;rinse with cold water,drain well and pat dry.
3
(Can be prepared 6 hours ahead.
4
Wrap vegetables in kitchen towel and refrigerate.
5
).
6
Combine vinegar,mustard and salt in bowl.
7
Slowly whisk in oil in thin stream; stir in rosemary.
8
Set aside large outer romaine leaves for garnish.
9
Cut tough center stems from remaining romaine; cut leaves into 2x1/2-inch strips.
10
Mix zucchini, yellow squash and 1/2 cup viniagrette in large bowl;let marinate 10 minutes.
11
Mix in romaine strips and enough viniagrette to coat.
12
Line shallow bowl with reserved romaine leaves.
13
Mound salad in center and serve.

327

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 12 lbs small zucchini, cut into 2x1/4 -inch julienne, 1 12 lbs small crookneck yellow squash, cut into 2x1/4-inch julienne, 2 tablespoons balsamic vinegar, ¾ teaspoon balsamic vinegar, and more.

Yes, Two Squash and Romaine Salad With Rosemary Vinaigrette 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.

Two Squash and Romaine Salad With Rosemary Vinaigrette

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