4/16/10

A Summer Vegetable Salad


Summer is right around the corner! And with it will come wonderful light dishes, grilled entree's and summer salads - like this one.

Summer Vegetable Salad

1 cup thinly sliced carrots Dressing
1 cup fresh green beans, cut into 2-inch pieces 6 Tablespoons olive or vegetable oil
1 cup fresh sugar snap peas
4-1/2 teaspoons lemon juice
1 cup thinly sliced zucchini
1 Tablespoon cider vinegar
1 cup thinly sliced yellow summer squash 1 Tablespoon minced fresh parsley
1/2 cup thinly sliced green onions
1-1/2 teaspoons sugar
1/2 cup chopped red pepper 1 garlic clove, minced
2-1/4-ounce can sliced ripe olives, drained 1/8 teaspoon salt
Dash pepper
1/4 cup shredded Parmesan cheese

In large saucepan, bring 4-inches of water to a boil, add carrots, beans and peas. Cook 4 minutes. Drain and rinse in cold water. Place in serving bowl add zucchini, yellow squash, onions, red peppers and olives. In a jar with a tight-fitting lid, combine dressing ingredients, except cheese; shake well. Pour over vegetable mixture and toss to coat. Refrigerate for for several hours. Before serving, sprinkle with cheese.
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