The Recipe
Summer Platter Salad
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 1 shallot, minced (about 1/4 cup)
- 1/2 teaspoon coarse salt
- 1/4 cup sherry vinegar
- 1 cup extra-virgin olive oil
- Freshly ground pepper, to taste
- 6 small tomatoes, halved crosswise
- 4 crookneck squashes, halved lengthwise
- 2 bunches baby beets (about 1/2 pound total), trimmed with 1/2-inch stems left intact
- 1/2 pound sugar snap peas
- 4 new potatoes, cut crosswise into 1/2-inch-thick slices
- 1 cup canned drained black-eyed peas, rinsed
- 1 English cucumber, thinly sliced on the diagonal (about 4 cups)
- 1 red onion, halved and thinly sliced (about 1 cup)
- 2 bunches or 2 pints red and yellow cherry tomatoes
- Coarse salt and freshly ground pepper, to taste
- 1 bunch fresh basil, for garnish
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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