SESAME DRESSING:

1 c. vegetable oil
1/2 c. fed wine vinegar
1/3 c. Dijon mustard
1/4 c. dark Oriental sesame oil
1 1/2 tbsp. minced garlic
1 1/2 tsp. salt
3/4 tsp. granulated sugar
3/4 tsp. pepper
1 1/2 bunches (about 1 3/4 lbs.) broccoli, stems cut in bite-size pieces, florets cut apart, blanched (see NOTE)
8 lg. carrots, cut diagonally in thin slices & blanched (see Note)
2 med.-size (1 lb.) summer squash, halved lengthwise & thinly sliced crosswise (4 1/2 c.)
2 med.-size (1 lb.) red bell peppers, cored, seeded & cut in 1 inch pieces (3 c.)

1. Whisk all dressing ingredients in a large serving bowl until well blended.

2. Add vegetables, except broccoli, and toss to mix and coat well. Cover and refrigerate at least 4 hours, stirring salad every few hours.

3. Just before serving, stir in broccoli.

NOTE: To blanch, add broccoli to a large pot of boiling water. Boil 5 to 6 minutes until crisp tender. Scoop out and plunge into cold water. Drain very well. Repeat procedure in same boiling water with carrots, cooking the 7 to 8 minutes. Serves 12.