January 07, 2009

Marinated Squash Salad

I don't know what it is about this past week but I simply cannot get enough... vegetables!!! Even though it's the middle of winter when my body normally craves hot, filling dishes that go perfectly with the cold, snow filled days, instead I'm finding myself craving salads and vegetables. Cold and fresh! This week there have been two afternoons where I couldn't even wait for dinner and had to make a huge green salad with fresh homemade Italian dressing. And then when it was gone I had to make a second! It was all I was craving... fresh greens, cucumbers, onions, peppers and radishes. When I was standing in the vegetable department of the grocery store last week I was debating buying squash. All I could think about was how good they are sliced thick, drizzled with olive oil and seasoned and grilled, but with the ice storms and -35 degree temperatures we've been having at night I don't think grilling is in our immediate future.

I didn't even think (at the time) about making a simple salad out of it. But... now I am. So my next trip? Squash will be purchased!

Marinated Squash Salad

1 clove garlic, minced
3/4 cup vegetable oil
1 teaspoon salt
4 green onions, chopped
2 teaspoons sugar
1/2 teaspoon ground mustard
1 teaspoon salt
2 Tablespoons water
1/3 c cider vinegar
5 whole fresh yellow squash
4 large fresh tomatoes

Prepare marinade by combining the first nine (9) ingredients in a jar. Clean squash and place, whole, in a saucepan. Cover with boiling water and add salt. Cook 6 minutes or until still crisp but just barely tender. Immerse in ice water to stop the cooking process and drain well. Slice squash into a bowl, pour marinade over squash and refrigerate 4 to 6 hours or overnight, stirring often. When ready to serve, slice fresh tomatoes in wedges and a wedge of lettuce. Drizzle marinade over all.Print Friendly and PDF