Cannellini and Summer-Squash Salad with Rosemary VinaigretteKris Wetherbee | Delicious Living
- Serves: 8 people
Summer squash come in a tantalizing array of shapes and colors: straightneck, crookneck, or scalloped fruits colored yellow, gold, cream, lime, or a striking dark green. For the sweetest flavor, opt for smaller specimens.
- In a large serving bowl, toss together summer squash, red onion, beans, and sun-dried tomatoes. In a small bowl, whisk together olive oil, vinegar, mustard, rosemary, shallot, salt, and pepper. Pour olive-oil mixture over bean-squash mixture and toss until well coated. Refrigerate for at least 30 minutes or several hours to allow flavors to blend. Serve chilled.
PER SERVING: Calories 186,Fat 9,Perfat 44,Cholesterol 0,Carbo 21,Protein 6,Fiber 2,Sodium 240