Prep ahead and refrigerate dressing in the Cruet; it will keep well up to one week. Save prep time and buy pre-chopped squash cubes. You can find them in the fresh produce section of most grocery stores. Great make-ahead lunch salad: layer in a mason jar; put greens on top so they don’t wilt; dress just before eating.
This is a perfectly balanced plate.
3⁄4 cup olive oil
1⁄4 cup red wine vinegar
4 cups cubed squash
1 jar (7 oz/210 ml) julienned sundried tomatoes, in oil
2 cans (19 oz/540 ml each) low-sodium white kidney or cannellini beans
8 cups mixed greens
Toppings (optional): cubed feta, black olives
- In a Cruet, combine dressing mix, oil, and vinegar. Secure lid; shake to mix. Dressing makes about 1 cup.
- Place squash in Round or Multipurpose Steamer. Cover; microwave on high, 6–8 min, or until tender.
- Scoop tomatoes from jar; drain and rinse beans.
- To serve, place greens in a large salad bowl. Top with warm squash, tomatoes, and beans. Add toppings, if desired. Drizzle with 1⁄2 cup dressing; refrigerate remainder for use another day.
Make it a big bowl dinner and swap some of the beans with cooked chicken, shrimp, beef, or edamame. This is the type of salad that loves leftovers!
Use the oil in the sundried tomato jar to make your dressing—no waste! Simply pour into a measuring cup and top up with olive oil until you get 3⁄4 cup.