This pretty salad combines garden-fresh ingredients to create a colorful side dish. TIP: I like to chill it a few hours to blend the flavors.
1 medium cucumber, sliced
2 medium yellow summer squash, sliced
2 medium tomatoes, sliced
1/4 cup vegetable oil
3 tablespoons minced fresh basil or 1 tablespoon dried basil
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
Arrange the cucumber, squash and tomatoes on a large serving platter.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well, drizzle over salad.
Yield: 6-8 servings.