Minted Summer Vegetable Salad Recipe
Ingredients
1 medium zucchini squash, thinly sliced
1 medium-size yellow squash, thinly sliced
1 small cucumber, thinly sliced
1 medium tomato, coarsely chopped
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1 tablespoon finely chopped fresh mint leaves
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon water
1 1/2 teaspoons olive or vegetable oil
1/2 teaspoon sugar
1/8 teaspoon pepper
Directions
Combine zucchini squash, yellow squash, cucumber, chopped tomato, onion, and red pepper in a large bowl.
Combine remaining ingredienrs in a small bowl; stir until well blended.
Pour mixture over vegetables, and toss lightly to coat well.
Cover and chill at least 1 hour.
Toss vegetables again just before serving.
Serve, using a starred spoon.
Combine remaining ingredienrs in a small bowl; stir until well blended.
Pour mixture over vegetables, and toss lightly to coat well.
Cover and chill at least 1 hour.
Toss vegetables again just before serving.
Serve, using a starred spoon.
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