Vegetable Salad I

Description

Serves 6.

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Vegetable Salad

Ingredients

• 1 cup corn kernels; fresh or frozen
• 1 cup green beans; julienned
• 1 cup carrots; julienned
• 1 cup zucchini; julienned
• 1 cup yellow squash; julienned
• ½ cup onions; mild, thinly sliced
• 1 cup oil-free salad dressing;
• pepper; black to taste

Procedures

1. Bring a medium pot of water to a boil.
2. Drop in corn, beans, and carrots; cook for 3 minutes.
3. Drain vegetables and plunge into cold water.
4. Drain again and place in a large bowl.
5. Add remaining ingredients and toss to mix well.
6. Refrigerate for 1 hour to blend flavors.