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Garden Bounty Salad

List of Ingredients




Don't be afraid to make substitutions... this is the basic recipe and you can add your personal touch.
1 c. thinly sliced carrots
1 c. fresh green beans, cut into 2-inch pieces
1 c. fresh sugar snap peas
1 c. thinly sliced zucchini
1 c. thinly sliced yellow summer squash
1/2 c. thinly sliced green onions
1/2 c. chopped sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained

DRESSING:
6 tbls. olive or vegetable oil
4-1/2 tsp. lemon juice
1 tbls. red wine vinegar or cider vinegar
1 tbls. minced fresh parsley
1-1/2 tsp. Splenda (or other artifical sweetner)
1 garlic clove, minced
1/8 tsp. salt
Dash pepper
1/4 c. shredded Parmesan cheese, optional


Recipe



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