Instructions: Steam broccoli until tender crisp. Blanch in cold water and drain. In a two quart covered sauce pan, bring 1 quart of water to a vigorous boil under high heat. Blanch carrots and squash in boiling water for 30 seconds. Start timing when water returns to a boil. Immediately rinse in cold water and drain. Combine prepared vegetables, 3 tbs. parmesan cheese, and vinegarette in a large bowl. Toss gently to coat all pieces.

Cover and refrigerate until chilled. About 1 hour. Uncover and toss occasionally while marinating in the refrigerator. Spoon salad into suitable serving dish. Garnish lightly with additional fresh grated parmesan cheese. Serve with fresh grated parmesan cheese available to top as individual taste dictates.

Makes 6 to 8 servings From the kitchen of Loren Fumich
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NOTE: Do not over cook the broccoli, carrots, or squash.

Undercooking is preferred to overcooking. If it is necessary to prepare ahead, prepare vegetables and pasta, refrigerate in a covered bowl until about one hour before serving. Combine with marinade a per instructions.

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