Recipe for Corn, Tomato and Zucchini Salad

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
6 x	Ears of corn,, cooked
8 sm	Vine ripened tomatoes, seeded and cut, into 1" chunks
1 sm	Red onion, cut into, 1/4-inch cubes
1/2 cup	Olive oil
1 tbl	Mustard
1/2 tbl	White wine vinegar
4 med	Zucchini, seeded, cut into 3/4 inch thick
	Half moons and parboiled for 1 minute
	Washed lettuce leaves

Instructions:

Instructions: 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

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