Garden Salad

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Broccoli florets
1 1/2 cups	219g / 7.7oz	Cauliflower florets
1 cup	237ml	Patty pan squash - quartered
		Zucchini - coarsely chop
1/2 cup	118ml	Snow peas
1 cup	62g / 2.2oz	Cherry tomatoes - halved
2/3 cup	41g / 1.4oz	Red onion - thinly sliced
		Dressing
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Parmesan - freshly grated
1 teaspoon	5ml	Dijon mustard
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1		Garlic clove - minced

Recipe Instructions

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.

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

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