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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Difficulty: Easy / Number of Servings: 12 |
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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.
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 |
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