Arugula Salad with Summer Squash
1/4 cup extra virgin olive oil
2 tbs. lemon juice
1 tbs. minced shallot
salt, pepper...
1 pound green and yellow summer squash, sliced
4 lightly packed cups roughly chopped arugula
1/4 packed cup freh basil leaves, torn into small pieces
5 ounces goat cheese
Combine the oil, lemon juice, shallot, salt, pepper in a large bowl and whisk to mix. Add the squash toss to coat, and let stand for 3 minutes. Add the arugula and basil and toss to combine. Arrange the salad on a serving platter or chilled plate and sprinkle with goat cheese. Serve immediately. serves 6; 6 g. carbs
Recipe submitted by Edith Weil
1/4 cup extra virgin olive oil
2 tbs. lemon juice
1 tbs. minced shallot
salt, pepper...
1 pound green and yellow summer squash, sliced
4 lightly packed cups roughly chopped arugula
1/4 packed cup freh basil leaves, torn into small pieces
5 ounces goat cheese
Combine the oil, lemon juice, shallot, salt, pepper in a large bowl and whisk to mix. Add the squash toss to coat, and let stand for 3 minutes. Add the arugula and basil and toss to combine. Arrange the salad on a serving platter or chilled plate and sprinkle with goat cheese. Serve immediately. serves 6; 6 g. carbs
Recipe submitted by Edith Weil
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