Summer Veggie Salad

By Judycakes

Ingredients

• DRESSING:
• 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 ounces) sliced ripe olives, drained
• 6 tablespoons olive oil
• 4-1/2 teaspoons lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons sugar
• 1 garlic clove, minced
• 1/8 teaspoon salt
• Dash pepper
• 1/4 cup shredded Parmesan cheese, optional

Preparation

Step 1

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.