Summer Veggie Salad

Submitted by ratherbeswimmin

• Ready In: 34mins
• Ingredients: 17
• Serves: 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

• Dressing

• 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.

Reviews

[carole in orlando]

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

 

[gretchengr]

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.