Summer Veggie Salad Recipe

Name: Summer Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup thinly sliced carrot; 1 cup fresh green beans, cut into 2 inch pieces; 1 cup fresh sugar snap pea; 1 cup thinly sliced zucchini; 1 cup thinly sliced summer squash; ½ cup thinly sliced green onion; ½ cup chopped red bell pepper; 1 (2 1/4 ounce) can sliced ripe olives, drained; 6 tablespoons olive oil; 4 ½ teaspoons lemon juice; 1 tablespoon red wine vinegar or 1 tablespoon cider vinegar; 1 tablespoon freshed minced parsley; 1 ½ teaspoons sugar; 3 cloves garlic, minced; ½ teaspoon salt; ½ teaspoon pepper; ⅓ cup shredded parmesan cheese

Servings: persons

1 cup thinly sliced carrot
1 cup fresh green beans, cut into 2 inch pieces
1 cup fresh sugar snap pea
1 cup thinly sliced zucchini
1 cup thinly sliced summer squash
½ cup thinly sliced green onion
½ cup chopped red bell pepper
1 (2 1/4 ounce) can sliced ripe olives, drained
6 tablespoons olive oil
4 ½ teaspoons lemon juice
1 tablespoon red wine vinegar or 1 tablespoon cider vinegar
1 tablespoon freshed minced parsley
1 ½ teaspoons sugar
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
⅓ cup shredded parmesan cheese

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.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup thinly sliced carrot, 1 cup fresh green beans, cut into 2 inch pieces, 1 cup fresh sugar snap pea, 1 cup thinly sliced zucchini, and more.

Yes, Summer Veggie Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Veggie Salad

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