Total Time
34mins
Prep 30 mins
Cook 4 mins

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

Oh, Nurse Di, you've done it again. What a nice variety of veggies and the dressing suits it to a tee! I didn't have red bell pepper so I added halved grape tomatoes, and I had too many whole white mushrooms so I added those, too. This is a 6 star!!!! Carole in Orlando

carole in orlando November 24, 2003

I made this last week-end for the 4th. We thought it was wonderful. Summer vegetables were crisp-tender and delicious. The dressing had a fresh, tangy, dynamic flavor. Just a good all-around salad. Thanks Nurse Di.

gretchengr July 09, 2003

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