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Summer Veggie Salad

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READY IN:
34mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, bring 4 inches of water to a boil.
  2. Add carrots, beans, and peas; cook for 4 minutes.
  3. Drain and rinse in cold water.
  4. Place in a bowl; add zucchini and yellow squash, onions, red pepper and olives.
  5. In a jar with a tight fitting lid, combine oil and next 7 ingredients; shake well.
  6. Pour over vegetable mixture and toss to coat.
  7. Refrigerate for up to 1 hour.
  8. Just before serving, sprinkle with Parmesan cheese.

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