This easy summer salad is another winner from our family cookbook, this time from cousin Michelle. And is it EVER great! It's fresh, it's simple, it takes only 10 minutes to put together, it only takes a bowl and a knife and a cutting board AND it's low in calories. And very good!! What more could you want, really?
This salad may be a "for Instance" recipe that lends itself to variation. [8/10/05 Update: It does. See Day 117.] So whether creativity (ahh, what about some garlic?) or necessity (hmmm, that broccoli needs using up) are the order of the day, do try this!
2007 Update: Turns out, this is a 'recipe' I make again and again because it is so eminently adaptable. Just chop some fresh vegetables; I particularly like the texture combination of tomato and summer squash. Then add what for me are the 'imperatives': the green onion (regular onion is too harsh, some sharpness is important); fresh basil or some other fresh herb for brightness; the fat-free Italian dressing; the 2 tablespoons of cheese, I usually do cheddar or feta.
2010 Update: Turns out, this is 'still' a salad I make again and again, usually in a big bowl, just chopping a few vegetables until it's about half full, then tossing in the dressing, cheese and fresh herbs.
TOMATO & ZUCCHINI SALAD
Time to table: 10 minutes
1 large tomato, diced
1 small zucchini, diced in quite small pieces
1 small broccoli head
2 - 4 green onions, chopped
3 fresh basil leaves, chopped
2 tablespoons fat-free Italian salad dressing
2 tablespoons grated cheddar cheese or feta crumbles
Pepper to taste
Mix. Serve. Enjoy!!!