Summer Platter Salad

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
458
FAT
73%
CHOL
0%
SOD
30%

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Ingredients for 10 servings

1 shallot, minced (about 1/4 cup)

1/2 teaspoon coarse salt

1/4 cup sherry vinegar

1 cup extra-virgin olive oil

Freshly ground pepper, to taste

6 small tomatoes, halved crosswise

4 crookneck squashes, halved lengthwise

2 bunches baby beets (about 1/2 pound total), trimmed with 1/2-inch stems left intact

1/2 pound sugar snap peas

4 new potatoes, cut crosswise into 1/2-inch-thick slices

1 cup canned drained black-eyed peas, rinsed

1 English cucumber, thinly sliced on the diagonal (about 4 cups)

1 red onion, halved and thinly sliced (about 1 cup)

2 bunches or 2 pints red and yellow cherry tomatoes

Coarse salt and freshly ground pepper, to taste

1 bunch fresh basil, for garnish

1 red onion halved and thinly sliced about 1 cup

1/2 pound sugar snap peas

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