This is an exceptional summer salad when you have lots of fresh vegetables from the garden or the farmer's market. It is especially good with grilled or barbequed foods. 3 med. carrots, peeled & cut into 1/4" pieces 1 med. yellow squash, sliced into 1/4" rounds 1 red bell pepper, cored & cut into 1/4" dice 1 c. garden peas Grated zest of 1 lemon 2 tbsp. Italian parsley, chopped 3/4 c. Mustard Vinaigrette

Trim the stems off broccoli and cut tops into small florets. Boil a pot of water and blanch carrots 1 minute. Blanch broccoli and yellow squash for about 30 seconds each; drain and refresh vegetables under cold water. Pat dry. Combine all vegetables in a wooden bowl and toss gently with vinaigrette just before serving. Serves 6.

1 tbsp. Dijon mustard
3 tbsp. tarragon vinegar
1 tbsp. fresh tarragon or 1 tsp. dried
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 c. olive oil
2 tbsp. safflower oil

Place mustard in a bowl. Whisk in vinegar, tarragon, salt and pepper. Slowly whisk in oil until dressing becomes creamy. Yields 3/4 cup.