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Garden salad

Yield: 4 Servings

Ingredients:

• 1 1/2 c Broccoli florets
• 1 1/2 c Cauliflower florets
• 1 c Patty pan squash quartered -or zucchini coarsely chop
• 1/2 c Snow peas
• 1 c Cherry tomatoes halved
• 2/3 c Red onion thinly sliced MMMMM--------------------------DRESSING-------------------------------
• 1/4 c Olive oil
• 2 tb Red wine vinegar
• 1 tb Parmesan freshly grated
• 1 ts Dijon mustard
• 1/4 ts Salt
• 1/4 ts Pepper
• 1 Garlic clove

Instructions:

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

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