Title: Mixed Vegetable Salad
Categories: None
Yield: 1 Servings

1 c Whole kernel corn; (fresh or
-frozen) [I used frozen]
1 c Julienned string beans [I
-just cut fresh beans into
-~1.5" pieces]
1 c Julienned carrots
1 c Julienned zucchini
1 c Julienned yellow squash
1 c Julienned red bell pepper
1/2 c Thinly sliced mild onion [I
-used 1/2 a red onion - for
-even more color!]
1 c Oil-free salad dressing
Black pepper to taste

Source: Vegetarian Times Complete Cookbook

Bring a pot of water to a boil - blanch the corn, string beans and carrots
(drop them in for 3-4 minutes until just tender/crisp). Drain them, and mix
together with the rest of the ingredients and refrigerate.

I couldn't get a nice looking yellow squash so I just added more of the
other ingredients and I used a lemon/pepper vinegrette that I had handy as
the dressing. Yummy and beautiful!

Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on
Oct 2, 1998, converted by MM_Buster v2.0l.