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@...>

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