Squash Salad with Buttermilk Dressing Recipe
Summary
Cooking Time20 MinDifficulty LevelEasy
Ingredients
| Yellow summer squash | 8 Ounce, julienned | |
| Tomatoes -€“ 2 numbers, cut into wedges | ||
| Broccoli stems - 1/3 cup, julienned | ||
| Buttermilk | 1/4 Cup (16 tbs) | |
| Dijon Mustard | 1 Teaspoon | |
| Basil | 1/2 Teaspoon, dried | |
| Red cabbage | 2 Cup (16 tbs), shredded (Curry powder - 1/8 teaspoon) | |
Directions
MAKING
1. Steam the squash for about 12 minutes or until tender and transfer to a large bowl.
2. Add the tomatoes and broccoli.
3. In a mixing bowl, whisk together the buttermilk, mustard, basil, and curry powder.
4. Pour over the squash mixture and toss it well.
SERVING
5. On a serving platter, arrange the cabbage leaves.
6. Place the squash mixture over the cabbage.
7. Serve warm.
1. Steam the squash for about 12 minutes or until tender and transfer to a large bowl.
2. Add the tomatoes and broccoli.
3. In a mixing bowl, whisk together the buttermilk, mustard, basil, and curry powder.
4. Pour over the squash mixture and toss it well.
SERVING
5. On a serving platter, arrange the cabbage leaves.
6. Place the squash mixture over the cabbage.
7. Serve warm.
Chef
