Zucchini and tomatoes are tossed with cubes of cheese and dressing for a fresh garden salad.
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2 cups cherry tomatoes, halved
2 small (2 cups) zucchini, cut in half lengthwise; cut into 1/4-inch slices
4 ounces (1 cup) Land O Lakes® Monterey Jack Cheese cut into 1/2-inch cubes
1/2 cup prepared Italian vinaigrette salad dressing
2 tablespoon chopped fresh basil leaves
1 tablespoon Dijon-style mustard
*Substitute 2 teaspoons dried basil leaves.
Combine all salad ingredients in large bowl; set aside.
Combine all dressing ingredients in 1-cup glass measure; mix well. Pour dressing over salad ingredients; mix well.
Prepare ingredients ahead by placing each salad ingredient into separate resealable plastic food bags and store in refrigerator. Place dressing into resealable plastic food bag. Assemble salad as directed above at serving time.
Explore reviews fromour online community
I made a dressing out of balsamic vinegar, olive oil, and chopped thyme because that was what I had on hand. This went over well; what a great summer salad.