Summer Veggie Salad

Summer Veggie Salad

1 c. each thin sliced carrots, zucchini, & yellow squash

1 c. fresh green beans, cut into 2" pieces
1 c. fresh sugar snap peas
1/2 c. each sliced green onions & chopped sweet red pepper
1 can (2-1/2 oz.) sliced ripe olives, drained (black)

In a lg. saucepan, bring 4" of water to a boil.

Add carrots, beans & peas; cook for 4 mins.

Drain & rinse in cold water.

Place in a bowl; add zucchini, yellow squash, onions, red peppers & olives.

In a jar with a tight-fitting lid, combine oil, lemon juice, vinegar,

parsley, sugar, garlic, salt & pepper; shake well.

Pour over vegetable mixture & toss to coat.

Refrigerate for up to 1 hr..

Just before serving, sprinkle with Parmesan cheese, if desired.

Yields 12 servings.

Dressing:

6 Tbsp. olive or veg. 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 c. shredded Parmesan cheese, opt.

Source : The Our_Recipe_World mailer on yahoogroups.com