Two Squash And Romaine Salad With Rosemary Vinaigrette

Total Time: 31 mins Preparation Time: 30 mins Cook Time: 1 min

Ingredients

• Servings: 8
• 1 1/2 lbs small zucchini, cut into 2x1/4 -inch julienne
• 1 1/2 lbs small crookneck yellow squash, cut into 2x1/4-inch julienne
• 2 tablespoons balsamic vinegar
• 3/4 teaspoon balsamic vinegar
• 1 1/2 teaspoons dijon mustard
• 3/4 teaspoon salt
• 9 tablespoons olive oil
• 1 1/2 teaspoons olive oil
• 1 teaspoon minced fresh rosemary
• 1 large head romaine lettuce
• fresh ground pepper

Recipe

• 1 blanch zucchini and yellow squash in large pot of boiling water until just crisp-tender, about 1 1/2 minutes.
• 2 drain;rinse with cold water,drain well and pat dry.
• 3 (can be prepared 6 hours ahead. wrap vegetables in kitchen towel and refrigerate.).
• 4 combine vinegar,mustard and salt in bowl.
• 5 slowly whisk in oil in thin stream; stir in rosemary.
• 6 set aside large outer romaine leaves for garnish.
• 7 cut tough center stems from remaining romaine; cut leaves into 2x1/2-inch strips.
• 8 mix zucchini, yellow squash and 1/2 cup viniagrette in large bowl;let marinate 10 minutes.
• 9 mix in romaine strips and enough viniagrette to coat.
• 10 line shallow bowl with reserved romaine leaves.
• 11 mound salad in center and serve.