Heirloom Tomato and Summer Vegetable Salad

Recipe from Eating Well Magazine

Husband-Tested in Alice’s Kitchen

Serves 4-5

There are lots of reasons to like this salad.  Besides its refreshing summery taste, it’s very low calorie and has absolutely no fat.  It can also be made in advance (no soggy lettuce involved), so it’s perfect for entertaining.  It uses summer’s best vegetables and it’s pretty to boot!  For a perfect make-ahead dinner party, serve this along side Red, White, and GreenStuffed Pasta Shells and Garlic Bread with Double Chocolate Mocha Brownies for dessert.

1/3 cup cider vinegar

2 teaspoons honey

1 clove garlic, minced

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 pint cherry, grape and/or pear tomatoes, halved

½ medium cucumber, halved lengthwise, seeded and thinly sliced

½ medium yellow summer squash or zucchini, quartered and thinly sliced

¼ medium sweet onion, such as Vidalia, thinly sliced

Kernels from 1 ear of sweet corn

1 Tablespoon fresh dill or basil, coarsely chopped (Optional)

Whisk together the vinegar, honey, garlic, salt and pepper in a pretty serving bowl.  Add the vegetables and toss well to combine.  Let sit at room temperature for at least 30 minutes and up to 2 hours, stirring occasionally, before serving.  Garnish with dill or basil, if using.

Nutritional information:  (per 1 cup serving) 52 calories; 0 fat; 0 mg cholesterol; 11 g carbs; 7 g sugars (3 g added sugars); 2 g protein; 2 g fiber; 149 mg sodium; 282 mg potassium