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    You are in: Home / Recipes / Best-Of-Summer Salad Recipe
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    Best-Of-Summer Salad

    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    25 mins

    4 mins

    JackieOhNo!'s Note:

    I think the title says it all! Adapted from Good Food Magazine, August 1987. Prep time does not include 1 hour to marinate.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat large pot of water to boiling. Add peas and beans and cook until crisp-tender, about 4 minutes. Drain in colander, then quickly cool under cold running water. Pat dry. Combine peas, beans, squash, tomatoes, and peppers in large mixing bowl.
    2. 2
      Process basil, garlic, and salt in blender or food processor until pureed. Add oil and yogurt and process until blended. Pour dressing over vegetables and toss to coat. Let stand at room temperature 1 hour to marinate.
    3. 3
      Line wide serving bowl with lettuce leaves and spoon vegetables onto lettuce.

    Ratings & Reviews:

    • on August 01, 2009

      55

      Although I cut the recipe in half, I did make this salad using the ingredients indicated & it is very, very nice! Really enjoyed the combo of snap peas & the beans here, & the yogurt-based dressing was a great touch! Definitely a keeper recipe! [Tagged, made & reviewed in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Best-Of-Summer Salad

    Serving Size: 1 (289 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 197.2
     
    Calories from Fat 135
    68%
    Total Fat 15.0 g
    23%
    Saturated Fat 2.6 g
    13%
    Cholesterol 3.9 mg
    1%
    Sodium 321.4 mg
    13%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 5.1 g
    20%
    Sugars 6.0 g
    24%
    Protein 4.6 g
    9%

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