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Tomato-Pattypan Squash Salad

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“Combining small red tomatoes and baby squash, with a yummy dressing, this makes a colorful and delicious summertime salad!”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook squash in a large saucepan, covered,in enough lightly salted boiling water to cover until tender, about 5 minutes. Drain. Cool vegsetables by adding cold water and ice cubes to pan; drain well.
  2. Combine the drained squash, tomatoes and herbs in a serving bowl. Add lettuce of choice if desired.
  3. In a screw top jar, combine remaining ingredients. Cover and shake well. Add half to salad; toss to coat. Season to taste with additional salt and pepper, if desired. Pass the remaining dressing Enjoy!

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