summer vegi salad

[Shaunna]

I know summer is almost over, but here is a great vegi dish that you could still enjoy yet....

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 oz) sliced ripe olives, drained

DRESSING:
6 tbsp olive oil
4 1/2 tsp lemon juice
1 tbsp red wine vinegar or cider vinegar
1 tbsp minced fresh parsley
1 1/2 tsp sugar
1 garlic clove, minced
1/8 tsp salt
dash pepper
1/4 cup shredded parmesan cheese, optional

In a large saucepan, bring 4 in. of water to 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.
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.