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Calabacitas Salad

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  • 1/3 c Fresh basil leaves
  • 2 Cloves garlic
  • 1/4 ts Pequin quebrado
  • 1/2 c Extra-virgin olive oil
  • 3 tb Balsamic vinegar
  • 2 sm Zucchini; slice thinly
  • 2 sm Yellow crookneck squash; thinly sliced
  • 1 pt Cherry tomatoes; halved
  • 1/3 c Pinon (pine) nuts


Combine basil, garlic, pequin, oil and vinegar in a blender or food processor; process until very well blended. Then place zucchini, crookneck squash and tomatoes in a gaily colored salad bowl. Toss together with dressing and sprinkle with pinon nuts. Refrigerate about 1 hour before serving, time permitting. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,