Summer Squash And Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is an awesome change of pace for a different take on salads. It's herby, spicy, loaded with vegetables and is very pretty to serve. You will be popular when you serve this delight. Ingredients:
8 tablespoons extra virgin olive oil |
5 assorted small summer squash dice |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
1 yellow onion diced |
2 garlic cloves crushed |
2 teaspoons ground cumin |
2 tablespoons cider vinegar |
2 cups steamed rice cooled to room temperature |
1/2 cup coarsely chopped fresh parsley |
chopped lettuce leaves as needed |
Directions:
1. In a frying pan over high heat warm 2 tablespoons of the olive oil.
2. Add one-third each of the squash and season to taste with salt and pepper.
3. Sauté stirring often until lightly browned and slightly soft then transfer to a bowl.
4. Cook remaining squash in 2 batches in the same way using 2 tablespoons oil with each batch.
5. Let the squashes cool.
6. In the same frying pan heat remaining 2 tablespoons oil over medium heat.
7. Add onion and sauté until lightly golden.
8. Stir in the garlic and cook briefly.
9. Add the cumin then reduce heat to low and sauté for 2 minutes longer.
10. Add to the bowl holding the squash then add vinegar, rice and parsley and toss to mix well.
11. To serve line individual plates with lettuce leaves and spoon the salad on top.
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