* Exported from MasterCook * Calabacitas Salad Recipe By : "Hotter Than Hell" by Jane Butel Serving Size : 4 Preparation Time :0:00 Categories : Posted Soups & Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup fresh basil leaves 2 cloves garlic 1/4 teaspoon dried pequin chiles -- crushed 1/2 cup extra-virgin olive oil 3 tablespoons balsamic vinegar -- or to taste 2 small zucchini -- thinly sliced 1 pint cherry tomatoes -- halved 2 small yellow crookneck squash -- thinly sliced 1/3 cup pine nuts (pinyons) Combine basil, garlic, pequin, oil & vinegar in a blender or food processor; process until very well blended. Place zucchini, crookneck squash & tomatoes in a gaily colored salad bowl. Toss together with dressing & sprinkle with pine nuts. Refrigerate about 1 hour before serving, time permitting. Makes 4 servings. Mastercook formatted by Christopher E. Eaves <cea260@airmail.net> - - - - - - - - - - - - - - - - - - NOTES : Authors notes: Summer squash of any kind are great in this; I prefer a combination of baby zucchini & small yellow crookneck squash. The pinyon nutsmake this very New Mexican -- pinyon trees abound in the nearby mountains.