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Summer Veggie Salad Recipe

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This recipe for Summer Veggie Salad, by , is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Satchwell


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. choped sweet red pepper
1 can (2-1/4 oz. sliced ripe olives, drained

6 T. olive oil
4-1/2 tsp. lemon juice
1 T. red wine vinegar or cider vinegar
1 T. minced fresh parsley
1-1/2 T. sugar
1 clove garlic, minced
1/8 tsp. salt
dash pepper
1/4 c. shredded parmesan cheese, optional

In large saucepan, bring 4 inches 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.

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