Roasted Red Pepper Salad

Recipe Ingredients

2 cups	474ml	Roasted red peppers - cut 1" pieces
2 cups	220g / 7.8oz	Finely-diced celery
2 cups	474ml	Zucchini, in 1/2" cubes - parboiled 1 minute
2 cups	125g / 4.4oz	Freshly-cooked or thawed frozen corn
		Kernels
2		Garlic cloves - parboiled, minced
1/2 cup	118ml	Mayonnaise - low fat or not
		Lemon juice - to taste
		Dijon mustard - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine the peppers, celery, zucchini and corn.

Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly-ground black pepper.

Combine vegetables with dressing.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6714 broadcast 06-27-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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