Recipe - Garden Salad

1 One half cup Broccoli florets
1 One half cup Cauliflower florets
1 cup Patty pan squash, quartered
or zucchini, coarsely chop
One half cup Snow peas
1 cup Cherry tomatoes, halved
2/3 cup Red onion, thinly cut or sliced up

DRESSING
One fourth cup Olive oil
2 tablespoon Red wine vinegar
1 tablespoon Parmesan, freshly grated
1 teaspoon Dijon mustard
One fourth teaspoon Salt
One fourth teaspoon Pepper
1 Garlic clove, minced

Individually and using steamer basket, plunge broccoli, cauliflower, squash
and snow peas into boiling salted water; boil for 2 minutes. Immerse under
cold running water for 30 seconds or until cool. Drain well; transfer to
large bowl. Add tomatoes and onion.

Dressing: Whisk together oil, vinegar, Parmesan cheese, mustard, salt,
pepper and garlic; pour dressing over vegetables and toss gently to coat.
Serve immediately.

Per Serving: about 110 calories, 2 g protein, 10 g fat, 6 g carbohydrate,

Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini