Summer Veggie Salad

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• Servings: 12
• 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
• 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

Recipe

• 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.