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Calabacitas Salad
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    Calabacitas Salad

  • 1/3 cup fresh basil leaves
  • 2 cloves garlic
  • 1/4 teaspoon dried pequin chiles -- crushed
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar -- or to taste
  • 2 small zucchini -- thinly sliced
  • 1 pint cherry tomatoes -- halved
  • 2 small yellow crookneck squash -- thinly sliced
  • 1/3 cup pine nuts (pinyons)
  • Combine basil, garlic, pequin, oil & vinegar in a blender or food processor; process until very well blended. Place zucchini, crookneck squash & tomatoes in a gaily colored salad bowl. Toss together with dressing & sprinkle with pine nuts. Refrigerate about 1 hour before serving, time permitting.
    Makes 4 servings.

    NOTES : Authors notes:
    Summer squash of any kind are great in this; I prefer a combination of baby zucchini & small yellow crookneck squash. The pinyon nutsmake this very New Mexican -- pinyon trees abound in the nearby mountains.

    From: "Hotter Than Hell" by Jane Butel
    Posted By: Christopher E. Eaves, cea260@airmail.net. Via: Chile Head Mailing List
    Post Date: Date: Thu, 2 Apr 98

    *BACK TO SALADS*







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