Rachael Ray suggests this two-steps salad. A budget meal, made only of fresh ingredients that usually are in the refrigerator. Even if the vegetables are 7 days old, don’t throw them away.
To the original Rachael’s recipe I’m adding just a personal touch to make this salad even more interesting. Enjoy!
For 4 persons
1 zucchini, diced
1 yellow squash, diced
1/2 pint yellow cherry tomatoes
1/4 small red onion, grated
FOR THE VINAIGRETTE SAUCE:
2 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil (EVOO)
Salt and freshly ground black pepper
In a medium size bowl, toss together the zucchini, squash and tomatoes.
In a small bowl, combine the Dijon mustard, balsamic vinegar and the onion.
Whisk the EVOO into the mustard mixture until combined. Season with salt and pepper and pour over the vegetables.
MY PERSONAL TOUCH:
Grill all the vegetables (like you do with a chicken)