Best Of Summer Salad
I think the title says it all! adapted from good food magazine, august 1987. prep time does not include 1 hour to marinate.
Steps
Heat large pot of water to boiling.
Add peas and beans and cook until crisp-tender , about 4 minutes.
Drain in colander , then quickly cool under cold running water.
Pat dry.
Combine peas , beans , squash , tomatoes , and peppers in large mixing bowl.
Process basil , garlic , and salt in blender or food processor until pureed.
Add oil and yogurt and process until blended.
Pour dressing over vegetables and toss to coat.
Let stand at room temperature 1 hour to marinate.
Line wide serving bowl with lettuce leaves and spoon vegetables onto lettuce.
Ingredients
sugar snap peas, green beans, summer squash, cherry tomatoes, red bell peppers, fresh basil leaves, garlic clove, salt, olive oil, plain yogurt, red leaf lettuce