Summer Veggie Salad

Prep Time: 30 Minutes

Cook Time: 4 Minutes

Ready In: 34 Minutes

Servings: 12

Ingredients:

1 cup thinly sliced carrot

1 cup fresh green beans, cut into 2 inch pieces

1 cup fresh sugar snap pea

1 cup thinly sliced zucchini

1 cup thinly sliced summer squash

1/2 cup thinly sliced green onion

1/2 cup chopped red bell pepper

1 (2 1/4 ounce) can sliced ripe olives, drained

6 tablespoons olive oil

4 1/2 teaspoons lemon juice

1 tablespoon red wine vinegar or 1 tablespoon cider vinegar

1 tablespoon freshed minced parsley

1 1/2 teaspoons sugar

3 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup shredded parmesan cheese

Directions:

1. In a large saucepan, bring 4 inches of water to a boil.
2. Add carrots, beans, and peas; cook for 4 minutes.
3. Drain and rinse in cold water.
4. Place in a bowl; add zucchini and yellow squash, onions, red pepper and olives.
5. In a jar with a tight fitting lid, combine oil and next 7 ingredients; shake well.
6. Pour over vegetable mixture and toss to coat.
7. Refrigerate for up to 1 hour.
8. Just before serving, sprinkle with Parmesan cheese.

By RecipeOfHealth.com