| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ew, Text, Import | 1 | Servings | |
INGREDIENTS
| 6 | Ears of corn,; cooked | |
| 8 | sm | Vine ripened tomatoes, seeded and cut; into 1" chunks |
| 1 | sm | Red onion, cut into; 1/4-inch cubes |
| 1/2 | c | Olive oil |
| 1 | tb | Mustard |
| 2 1/2 | tb | White wine vinegar |
| 4 | md | Zucchini, seeded, cut into 3/4 inch thick |
| Half moons and parboiled for 1 minute | ||
| Washed lettuce leaves | ||
| 1/2 | c | Pitted Kalamata olives,; cut into slivers |
INSTRUCTIONS
Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives. Yield: 8 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6724 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 14:43:59 -0400 From: Meg Antczak <meginny@frontiernet.net>
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