Yield: 1 Servings
Measure | Ingredient |
---|---|
6 \N | 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 |
\N \N | Half moons and parboiled for 1 minute |
\N \N | Washed lettuce leaves |
½ cup | Pitted Kalamata olives,; cut into slivers |
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@...>