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Squash Ribbon And Bean Salad With Vinaigrette: Submitted by: Rodriquez | Date Added: 16 Feb 2015
Listed in: Salad
Ingredients

Makes: 4 servings

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
1 (15-ounce) can cannellini beans, rinsed and drained
2 cups spring mix lettuce
1/4 cup shaved Parmesan cheese

Cooking Instructions

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.

Recipe Pictures - Hover cursor to scroll if several images:
Squash Ribbon And Bean Salad With Vinaigrette
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