Marinated Vegetable Salad

This salad keeps for a few days in the refrigerator. I often make a batch on the weekend and use it for my work lunches. The vegetables can be varied, but should total 6 cups for the amount of dressing described. I used edamame (green soybeans) for extra protein, and put in cauliflower instead of the zucchini I didn't have on hand. Hard vegetables need to be blanched for 4 minutes in boiling water. I love fresh Thai basil and used it instead of parsley.

Basic Recipe:

1 cup sliced carrots
1 cup fresh green or yellow beans cut into 1 inch pieces
1 cup fresh snap peas (or edamame)
1 cup sliced zucchini
1 cup sliced yellow summer squash
1/2 cup diced onion
1/2 cup diced sweet peppers
fresh parsley or other herbs to taste
2 oz pickled olives or jalapenos (optional)

Dressing:
3 tbsp olive oil (original recipe called for 6 tbsp oil)
3 tbsp lemon juice and/or red wine vinegar
1 minced garlic clove
1/8 tsp salt
pepper, sugar if desired

In a large pot of saucepan, bring a few inches of water to a boil. Add carrots, beans and peas and cook for 4 minutes. Drain and rinse in cold water. Mix with other vegetables. Mix dressing ingredients together and pour over vegetables. Marinate at least one hour before serving.

Makes 12 half cup servings.