Title: Summer Vegetable Salad
Categories: August 1990
Yield: 1 servings

2 sm Zucchini; cut into
; 1/4-inch-thick
; rounds
2 sm Yellow summer squash; cut
-into
; 1/4-inch-thick
; rounds
8 oz Mushrooms; quartered
12 Cherry tomatoes; stemmed,
-halved
1 tb Dijon mustard
1 tb White wine vinegar
1/4 c Olive oil
2 ts Minced fresh oregano or 3/4
-teaspoon; crumbled
; dried
1/2 ts Ground cumin
Salt and freshly ground
-pepper

Steam zucchini and summer squash until just tender, about 6 minutes. Drain
well. Transfer to medium bowl. Add mushrooms and tomatoes.

Combine mustard and vinegar in bowl. Gradually whisk in oil. Add oregano
and cumin. Mix dressing into vegetables. Season with salt and pepper. Cool
to room temperature and serve.

2 servings; can be doubled or tripled.

Bon Appetit August 1990

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