Use walnut oil to make this colorful salad even more special.

3 med. size asparagus spears
1 sm. yellow squash, about 1/4 lb., cut diagonally into 1/4 inch slices
1/2 c. sm. cauliflower florets
1 med. size carrot, peeled and cut diagonally into 1/4 inch slices
2 1/2 tsp. olive, vegetable, or walnut oil
1 tsp. finely chopped shallot or green onion
1/2 tsp. dried thyme, crumbled
Pinch black pepper
1/2 sm. red onion, sliced thin
1 1/2 tsp. balsamic or red wine vinegar

(Tough stems removed, cut diagonally into 1 inch pieces).

1. In a large saucepan, bring 2 quarts unsalted water to a boil. Add the asparagus, squash, cauliflower, and carrot, and cook for 2 minutes. Drain, rinse under cold running water to stop the cooking, and drain again.

2. In a medium size bowl, combine the olive oil, shallot, thyme, and pepper. Add the hot vegetables and the onion and toss well. Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.