Combine basil, garlic, pequin, oil and vinegar in a blender or food processor; process until very well blended. Then place zucchini, crookneck squash and tomatoes in a gaily colored salad bowl. Toss together with dressing and sprinkle with pinon nuts. Refrigerate about 1 hour before serving, time permitting. Makes 4 servings. From the
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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 963 (100%)|
|Amt Per Serving||% DV|
|Total Fat 108g||144 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 51.9g|
|Polyunsanturated Fat 35.7g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 21mg||1 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.6g|
|Protein 0.2g||0 %|
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Calories per serving: 963
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