Calabacitas Salad

Categories: Salad

Serves: 4 Servings

Ingredients:

1/3 c Fresh basil leaves
2 Cloves garlic
1/4 ts Pequin quebrado
1/2 c Extra-virgin olive oil
3 tb Balsamic vinegar
2 sm Zucchini; slice thinly
2 sm Yellow crookneck squash;
-thinly sliced
1 pt Cherry tomatoes; halved
1/3 c Pinon (pine) nuts

Instructions:
Combine basil, garlic, pequin, oil and vinegar in a blender or food
processor; process until very well blended. Then place zucchini, crookneck
squash and tomatoes in a gaily colored salad bowl. Toss together with
dressing and sprinkle with pinon nuts. Refrigerate about 1 hour before
serving, time permitting. Makes 4 servings.

From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Previous: Calabacitas Guisadas (Stewed Zucchini) | Next: Calabaza Soup