| SALAD 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 ¼ cup thinly sliced green onions ½ cup chopped sweet red pepper 1 can (2¼ ounces) sliced ripe olives, drained |
DRESSING 6 tablespoons olive or vegetable oil 4½ teaspoons red wine vinegar or cider vinegar 1 tablespoon minced fresh parsley 1½ teaspoons sugar 1 garlic clove, minced 1/8 teaspoon salt dash pepper ¼ cup shredded Parmesan cheese, optional |
1. In a large sucepan, bring 4 inches 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 zucchinni, 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
Total time: prep: 30 minutes + chilling
Source: Taste of Home, "Colorful Summer Veggie Salad," https://www.tasteofhome.com/recipes/colorful-summer-veggie-salad/