Corn, tomato and zucchini salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ears of corn,; cooked | |
| 8 | smalls | Vine ripened tomatoes, seeded and cut; into 1\" chunks |
| 1 | small | Red onion, cut into; 1/4-inch cubes |
| ½ | cup | Olive oil |
| 1 | tablespoon | Mustard |
| 2½ | tablespoon | White wine vinegar |
| 4 | mediums | Zucchini, seeded, cut into 3/4 inch thick |
| Half moons and parboiled for 1 minute | ||
| Washed lettuce leaves | ||
| ½ | cup | Pitted Kalamata olives,; cut into slivers |
Directions
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@...>