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SUMMER VEGGIE SALAD

Ingredients: 1 garlic, minced 163/10000 Pound(s) sugar 1 Bunch(s) minced fresh parsley 1 red wine vinegar or cider vinegar 3/4 Ounce(s) lemon juice 937/10000 Quart(s) olive or vegetable oil 2 1/4 (1 can) sliced, drained, black olives 1/2 chopped sweet red bell pepper 1 sliced yellow summer squash 1/2 thinly sliced green onions 1 sliced zucchini 1 fresh sugar snap peas 326/625 Pound(s) fresh green beans 1 thinly sliced, carrots 13/625 Ounce(s) salt 1 Ounce(s) black pepper 163/1250 Pound(s) shredded parmesan cheese Directions: Cut green beans into 2-inch pieces. In a large saucepan, bring 4 inches of water to a boil. Add carrots, beans and snap 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 ho ur. Just before serving, sprinkle with Parmesan cheese. Yield: 12 servings.
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