This salad is so cute looking that children love to eat it. Although I've never tried it, making this dish would be a fun activity for a Camp Fire group. This recipe is from James McNair's Squash Cookbook, but I've changed it a little.

DRESSING:

3 tbsp. freshly squeezed lemon juice or white wine vinegar or to taste
1/2 c. olive oil
1 tsp. dijon mustard
1 tbsp. minced fresh chives
2 tsp. minced parsley, tarragon, basil, or herb of choice
Salt and pepper

SALAD:

1 med. zucchini or other summer squash
1 med. sized carrot
1/2 lg. red or golden sweet pepper
1 med. sized leek
6 lg. lettuce leaves
6 long chives, briefly dipped in boiling water to soften

Cut the zucchini, carrot, pepper, and leek into julienne strips 3-4 inches long.

Place the cut vegetables in a saucepan with about 2 inches of water and bring to a boil. Turn off the heat and leave covered for two minutes.

Drain the vegetables and set aside to cool in a large bowl.

Mix the dressing; pour over the vegetables and toss well.

When vegetables are cool enough to handle, arrange them so that all the strips are running in the same direction. Divide into six portions.

Bundle each portion in a lettuce leaf and tie with a chive.