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Corn, Tomato & Zucchini Salad
6 Ears of corn, cooked
8 small vine ripened tomatoes
1 small red onion, cut into
1/2 cup of olive oil
1 tablespoon of mustard
2 1/2 tablespoons of white wine vinegar
4 medium zucchini, seeded, cut into half moons and parboiled
Washed lettuce leaves
1/2 cup Pitted Kalamata olives, cut |
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Slice the kernels off the corn cobs and transfer to a large mixing bowl. Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper. Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients; transfer them to a platter lined with lettuce and garnish with pitted olives. Yield: 8 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6724 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 14:43:59 -0400 From: Meg Antczak
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