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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Summer Veggie Salad Recipe

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This recipe for Summer Veggie Salad is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

DRESSING:
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
12

 

 

 

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