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>
A Message from our Provider:
“With Jesus, you can do it”
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