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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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For a deliciously different salad, I suggest this lightly dressed version without lettuce. It's especially good when I use fresh bounty from our garden. My friends and family love vegetables, so when I serve this colorful salad, it goes fast! —Kimberly Walsh Fishers, Indiana 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:
1. 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.
2. 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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