Cannellini and Summer-Squash Salad with Rosemary Vinaigrette
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Cannellini and Summer-Squash Salad with
Rosemary Vinaigrette June, 2004  Serves 8 /
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.4 cups diced raw summer squash, any type (about 3 small squash) 3/4 - 1 cup finely chopped red onion 1 19-ounce can cannellini beans, drained and rinsed 1/4 cup chopped sun-dried tomatoes 1/3 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 teaspoons Dijon-style mustard 1/2 tablespoon chopped fresh rosemary 1 shallot, minced (about 1 tablespoon) 1/4 teaspoon salt Freshly ground black pepper, to taste 1. 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. Calories 186,Fat 9,Perfat 44,Cholesterol 0,Carbo 21,Protein 6,Fiber 2,Sodium 240 |
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