Salad of Summer Squash, Water Chestnuts, and Ham

Name: Salad of Summer Squash, Water Chestnuts, and Ham
Yield: 4 servings
Cuisine: American
Ingredients: ¾ pound water chestnuts, scrubbed (see Note); 2 very small yellow summer squash (½ pound); 2 very small zucchini (½ pound); 4 ounces firm ham cut in thick slice, then into tiny confetti dice; 1–2 tablespoons finely snipped dill (or dill, chives, and parsley); 1–2 tablespoons finely snipped dill (or dill, chives, and parsley); 1–2 tablespoons finely snipped dill (or dill, chives, and parsley); About 1½ tablespoons rice vinegar; About ¼ teaspoon salt; 1½ tablespoons yogurt; White pepper to taste; 4 tablespoons corn oil

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Crunchy and summery, this colorful salad can serve as first course, side-dish salad, or part of a buffet. Although ham is included, it functions as a flavoring, not a main ingredient.

Ingredients

¾ pound water chestnuts, scrubbed (see Note)
2 very small yellow summer squash (½

Americas
United States
Side dish
Starter
Summer
Gluten-free

Method

Set water chestnuts on steamer rack over boiling water. Cover and steam 5 minutes. Scrub both kinds of squash; place alongside chestnuts. Cover and steam until squash dents easily when pressed—5 minutes.
Place squash and chestnuts in ice water; cool. Drain thoroughly. Slice squash in thin coins. Peel chestnuts and do the same. Combine in serving dish with ham a