Squash Ribbon And Bean Salad With Vinaigrette
Easy to put together recipe with fresh, healthy summer squash to round out your warm-weather meals.
Easy to put together recipe with fresh, healthy summer squash to round out your warm-weather meals.
Ingredients
2 medium zucchini, trimmed (about 3⁄4 pound)
2 medium yellow squash, trimmed (about 1⁄2 pound)
1⁄4 cup fresh lemon juice
1 tablespoon water
1⁄2 teaspoon sugar
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄4 cup canola oil
1 tablespoon capers, drained, Alessi®
1 (15-ounce) can cannellini beans, rinsed and drained, Bush’s®
2 cups spring mix lettuce
1⁄4 cup shaved Parmesan cheese
Directions
Using a vegetable peeler, shave zucchini and squash lengthwise into ribbons. Place in a bowl of ice water, and let stand for 15 minutes, or until crisp.
In a small bowl, whisk together juice, 1 tablespoon water, sugar, salt, and pepper. Add oil in a slow, steady stream, whisking constantly
until combined. Stir in capers.Drain zucchini and squash. Gently pat dry with paper towels. Divide zucchini, squash, beans, and lettuce among 4 salad plates. Drizzle with desired amount of vinaigrette. Sprinkle with cheese.
