mba question papers with answers pdf get link chief minister essay writing competition 2010 conclusion of an assignment go site buy popular masters essay on usa obagi tretinoin 0 05 essays dance all about my school essay french essay on yourself technology argumentative essay college application essay ghostwriter el sildenafil es un vasodilatador cathedral by raymond carver essay ideas sildenafil basics 100mg essay get paid ab de villiers sportsmanship essay click here follow url see jus pamplemousse viagra random research https://shedbuildermag.com/research/art-reflects-society-essay-paper/28/ https://heystamford.com/writing/quest-homework-services/8/ click here a2 pe coursework football about germany essay https://academicminute.org/paraphrasing/qut-thesis-title-page/3/ srebrna voda upotreba viagra black money short essay example watch Yield: 4 servings
This recipe goes to show that you need not cook squash to enjoy it at its seasonal peak. It’s best to let the salad sit at room temperature, in the vinaigrette, for 15-20 minutes before serving.
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 small zucchini, trimmed, sliced thin on the diagonal
- 2 small yellow squash, sliced thin on the diagonal
- 2 tomatoes, cored and thinly sliced
- 1 handful baby arugula
- 4 ounces Parmesan cheese, shaved (use a vegetable peeler)
- 8-10 large basil leaves, thinly sliced
- Prepare vinaigrette by whisking together lemon juice and olive oil. Add salt and pepper to taste.
- In a medium bowl, combine the squash, tomatoes, arugula, and Parmesan. Toss with vinaigrette. Sprinkle with basil and serve.