Summer Veggie Salad


Its beginning to feel like summer around here. So my thoughts turn to lighter cooking. This one looks great. I actually like all the veggies in it…I know, thats kinda shocking! It would be a great side dish to some bbq chicken!

 

Summer Veggie Salad

 

Ingredients

  • 1 cup thinly sliced carrots
  • 1 cup fresh green beans, cut into 2-inch pieces
  • 1 cup fresh sugar snap peas
  • 1 cup thinly sliced zucchini
  • 1 cup thinly sliced yellow summer squash
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped sweet red pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • DRESSING:
  • 6 tablespoons olive oil
  • 4-1/2 teaspoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons sugar
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/4 cup shredded Parmesan cheese, optional

Directions

  • In a large saucepan, bring 4 in. of water to a boil. Add carrots, beans and peas; cook for 4 minutes. Drain and rinse in cold water. Place in a bowl; add zucchini, summer squash, onions, red pepper and olives.
  • In a jar with a tight-fitting lid, combine oil, lemon juice, vinegar, parsley, sugar, garlic, salt and pepper; shake well. Pour over vegetable mixture and toss to coat. Refrigerate for up to 1 hour. Just before serving, sprinkle with Parmesan cheese if desired. Yield: 12 servings.

 

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