{"id":36455,"date":"2015-07-18T23:30:48","date_gmt":"2015-07-19T03:30:48","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=36455"},"modified":"2015-07-19T22:49:12","modified_gmt":"2015-07-20T02:49:12","slug":"summer-squash-basil-salad%e3%82%b9%e3%82%af%e3%82%aa%e3%83%83%e3%82%b7%e3%83%a5%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=36455&lang=en","title":{"rendered":"Summer Squash Basil Salad
\u30b9\u30af\u30aa\u30c3\u30b7\u30e5\u30b5\u30e9\u30c0"},"content":{"rendered":"

\"201\"<\/a><\/p>\n

Summer Squash Basil Salad<\/strong><\/p>\n

Summer squash is delicious when cooked.<\/p>\n

<\/p>\n

But when my husband’s cousin and his wife gave me this beautiful squash from their vegetable garden, I wanted to eat it fresh first.<\/p>\n

You can really taste and enjoy the freshness of the squash when eaten as salad like this!<\/p>\n

The colors are very summerly as well.<\/p>\n

Summer Squash Basil Salad<\/strong>1\/2 summer squash, thinly sliced
\n5~10 grape tomatoes, sliced
\n10 leaves Japanese basil, chopped
\nlemon honey mustard dressing
\n– 1 tablespoon white vinegar
\n– 1 tablespoon Dijon mustard
\n– 1\/2 tablespoon honey
\n– 1\/2 teaspoon lemon zest
\n– salt and pepper<\/p>\n

1. Place squash slices, tomatoes, and basil on a plate.
\n2. Make dressing. Combine all the ingredients. Drizzle the dressing over salad.<\/p>\n<\/div>\n

\"204\"<\/a><\/p>\n

\u30b9\u30af\u30aa\u30c3\u30b7\u30e5\u30b5\u30e9\u30c0<\/strong><\/p>\n

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\u30b9\u30af\u30aa\u30c3\u30b7\u30e5\u306e\u307b\u306e\u304b\u306a\u7518\u3055\u3092\u3057\u3063\u304b\u308a\u5473\u308f\u3048\u307e\u3059\u3088\u3002<\/p>\n

\u9bae\u3084\u304b\u306a\u9ec4\u8272\u3082\u3001\u590f\uff5e\u3063\uff01\u3063\u3066\u611f\u3058\u3059\u308b\u3057\u306d\u3002<\/p>\n

\u3053\u306e\u30b9\u30af\u30aa\u30c3\u30b7\u30e5\u3001\u5b9f\u306f\u30c6\u30ea\u30fc\u306e\u3044\u3068\u3053\u592b\u5a66\u304b\u3089\u3082\u3089\u3063\u305f\u3082\u306e\u3002\u7acb\u6d3e\u3067\u3057\u3087\u3002<\/p>\n

\u30e1\u30fc\u30d7\u30eb\u30b7\u30ed\u30c3\u30d7\u3082\u4f5c\u308b\u3042\u306e\u5f7c\u3067\u3059\u3002<\/p>\n

\u5927\u304d\u306a\u88cf\u5ead\u3067\u3044\u308d\u3044\u308d\u306a\u91ce\u83dc\u3092\u4f5c\u3063\u3066\u3044\u308b\u3093\u3067\u3059\u3088\u3002<\/p>\n

\u65b0\u9bae\u306a\u30b9\u30af\u30aa\u30c3\u30b7\u30e5\u3001\u30b9\u30fc\u30d1\u30fc\u3067\u8cb7\u3046\u306e\u3068\u306f\u3084\u3063\u3071\u308a\u9055\u3044\u307e\u3059\u3002<\/p>\n

\"205\"<\/a><\/p>\n

\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Summer Squash Basil Salad Summer squash is delicious when cooked.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,29],"tags":[],"class_list":["post-36455","post","type-post","status-publish","format-standard","hentry","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36455","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=36455"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36455\/revisions"}],"predecessor-version":[{"id":36485,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36455\/revisions\/36485"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36455"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36455"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36455"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}