Prep 25 mins
Cook 4 mins
I think the title says it all! Adapted from Good Food Magazine, August 1987. Prep time does not include 1 hour to marinate.
- 12 ounces sugar snap peas, trimmed (3 cups)
- 12 ounces green beans, trimmed, cut into 1-inch lengths (3 cups)
- 12 ounces summer squash, cut into 1-inch cubes (about 3-1/2 cups)
- 2 cups cherry tomatoes, stemmed, halved
- 2 medium red bell peppers, stemmed, seeded, cut into 1-inch cubes
- 2 cups fresh basil leaves (packed)
- 1 large garlic clove
- 1 teaspoon salt
- 1⁄2 cup olive oil
- 1 cup plain yogurt
- 1 head red leaf lettuce
- 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.
- 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.
- Line wide serving bowl with lettuce leaves and spoon vegetables onto lettuce.
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]