Summer Veggie Salad
8 servings
1 carrot, thinly sliced
1 cup fresh green beans, cut into 2-inch pieces
1 cup fresh sugar snap peas
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 green onion, thinly sliced
1 sweet red pepper, diced
for dressing -
6 tablespoons olive oil
4 teaspoons fresh lemon juice
1 tablespoon cider vinegar
1 tablespoon minced fresh parsley
1 1/2 teaspoons sugar
1/8 teaspoon garlic
1/8 teaspoon salt
1/8 teaspoon pepper
In a large saucepan, bring 4 in. of water to a boil. Add carrots, beans, peas, zucchini and squash; cook for 4 minutes. Drain and rinse in cold water. Place in a bowl; add onions and red pepper. Combine oil, lemon juice, vinegar, parsley, sugar, garlic, salt and pepper; mix well. Pour over vegetable mixture and toss to coat. Enjoy!
1 cup fresh green beans, cut into 2-inch pieces
1 cup fresh sugar snap peas
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 green onion, thinly sliced
1 sweet red pepper, diced
for dressing -
6 tablespoons olive oil
4 teaspoons fresh lemon juice
1 tablespoon cider vinegar
1 tablespoon minced fresh parsley
1 1/2 teaspoons sugar
1/8 teaspoon garlic
1/8 teaspoon salt
1/8 teaspoon pepper
In a large saucepan, bring 4 in. of water to a boil. Add carrots, beans, peas, zucchini and squash; cook for 4 minutes. Drain and rinse in cold water. Place in a bowl; add onions and red pepper. Combine oil, lemon juice, vinegar, parsley, sugar, garlic, salt and pepper; mix well. Pour over vegetable mixture and toss to coat. Enjoy!
I didn't get to this recipe last week so I made it for lunch today and served it with a little pasta. Very tasty and so good for you!
Linked to Gooseberry Patch Recipe Roundup.
2 comments:
Your recipes look great and your photographs are beautiful!! Are you a professional? If not, you should photograph for food magazines!
This looks so light and refreshing for summer! I'm printing this one out too!
~Kelli
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