Next Generation Life Fitness

Zucchini Salad with Tomatoes and Basil Vinaigrette

Preptime: 10 min.
Cooktime: 10 min.

Calories: 50
Carbs: 6g
Fat: 3g
Fiber: 2g
Protein: 2g
Satfat: 0g
Sodium: 145mg

Ingredients:
1 large zucchini, cut into half-circles about 1/2 inch thick
1 large yellow squash (or 2 small), cut into half-circles about 1/2 inch thick
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
1 tablespoons extra virgin olive oil
2 tablespoons freshly chopped basil
salt to taste
1 large fresh tomato, diced (or 1 cup canned diced tomatoes, drained)
freshly ground black pepper

Directions:
1. Place about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the zucchini and squash in the basket for about 3 minutes, or until their colors turn bright. Remove the basket and run under cold water to stop the cooking process. Set aside.

2. Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and basil. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)

3. Gently toss the zucchini and squash in the vinaigrette with the tomatoes and serve at room temperature or chilled.