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Fresh From The Garden Toss

By: Joanne Weir courtesy Lindsay Olives

Highly versatile, you can toss this over lettuce, short tubular pasta such as Penne or Rigatoni to be served hot or cold (add a little extra olive oil if served cold) or grilled boneless chicken that’s been sliced.

Notes

Lettuce: Spring Mix OR Fresh Herb Salad

Grain: Short, tubular pasta such as Penne or Rigatoni - could be served hot or cold (add a little extra olive oil)

Protein:  Grilled Boneless Chicken Breast (sliced)


Makes approximately 5 cups

Serving size: 1/2 cup


Courtesy Lindsay Olives

Preparation Time30 min

Ingredients

  • 1 6-ounce can Lindsay® Black Ripe Pitted Olives or Lindsay® Naturals Green Ripe California Pitted Olives, drained, coarsely chopped
  • 1 small celery stalk, cut into 1/2-inch dice (about 1/2 cup)
  • 1 medium carrot, cut into 1/2-inch dice (about 1/2 cup)
  • 1/4 Maui or other sweet onion, cut into 1/2-inch dice (about 1/2 cup)
  • 1/2 cucumber, peeled and seeded, cut into 1/2-inch dice (about 1 cup)
  • 1 small green zucchini, unpeeled, cut into 1/2-inch dice (about 3/4 cup)
  • 1 small yellow squash, unpeeled, cut into 1/2-inch dice (about 3/4 cup)
  • 12 cherry tomatoes, halved (about 2/3 cup)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh chives, thinly sliced or 2 tablespoons dried chives
  • 1 tablespoon finely shredded lemon peel
  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a medium bowl combine olives, celery, carrot, Maui onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives.
     
  2. Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well. Season to taste with salt and pepper.

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