Summer Vegetable Salad

Course : Salads
Serves: 2
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2 small zucchini -- cut into 1/4-inch-thick rounds
2 small yellow summer squash -- cut into 1/4-inch-thick rounds
8 ounces mushrooms -- quartered
12 medium cherry tomatoes -- stemmed, halved
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/4 cup olive oil
2 teaspoons minced fresh oregano or 3/4 teaspoon -- crumbled dried
1/2 teaspoon ground cumin
1 teaspoon salt and freshly ground pepper

Preparation / Directions:

Steam zucchini and summer squash until just tender, about 6 minutes. Drain well. Transfer to medium bowl. Add mushrooms and tomatoes. Combine mustard and vinegar in bowl. Gradually whisk in oil. Add oregano and cumin. Mix dressing into vegetables. Season with salt and pepper. Cool to room temperature and serve. 2 servings; can be doubled or tripled.


Nutritional Information:

647 Calories (kcal); 57g Total Fat; (74% calories from fat); 12g Protein; 33g Carbohydrate; 0mg Cholesterol; 229mg Sodium

3 Kitchen's say:
  (3 1/2 Stars!)
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