1 c. julienned zucchini
1 c. summer squash
1 c. carrots
1 c. green beans
1/2 c. frozen peas
1/2 c. chopped white onion
1/2 c. julienned red bell pepper

DRESSING:

2 tbsp. fresh chopped parsley
3/4 c. olive oil
2 tbsp. white wine vinegar
Juice of 1 lemon
Salt and pepper to taste

Step 1: Blanch carrots, beans and peas in boiling water for a few minutes. Rinse in cold water to stop cooking. Drain.

Step 2: Toss blanched vegetables with zucchini, summer squash, onions and peppers.

Step 3: Mix dressing and add to vegetable mixture. Toss well.