| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Whole kernel corn; (fresh or frozen) [I used frozen] |
| 1 |
c |
Julienned string beans [I just cut fresh beans into ~1.5" pieces] |
| 1 |
c |
Julienned carrots |
| 1 |
c |
Julienned zucchini |
| 1 |
c |
Julienned yellow squash |
| 1 |
c |
Julienned red bell pepper |
| 1/2 |
c |
Thinly sliced mild onion [I used 1/2 a red onion – for even more color!] |
| 1 |
c |
Oil-free salad dressing |
|
|
Black pepper to taste |
INSTRUCTIONS
Source: Vegetarian Times Complete Cookbook
Bring a pot of water to a boil - blanch the corn, string beans and carrots
(drop them in for 3-4 minutes until just tender/crisp). Drain them, and mix
together with the rest of the ingredients and refrigerate.
I couldn't get a nice looking yellow squash so I just added more of the
other ingredients and I used a lemon/pepper vinegrette that I had handy as
the dressing. Yummy and beautiful!
Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on
Oct 2, 1998, converted by MM_Buster v2.0l.
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