Recipe for Risotto and Vegetable Salad

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Yield:

Ingredients:

Amount	Ingredient
2 cup	risotto, cooked
1 x	Vidalia or other sweet onion, chopped
2 x	zucchini squash, chopped
2 x	carrots, chopped
1/4 tsp	dry mustard
1/4 cup	olive oil
1/4 cup	balsamic vinegar

Instructions:

Instructions: Combine all ingredients and toss well. Refrigerate for several hours before serving. Risotto is so easy and tasty. The combination of the Risotto with the veggies and vinaigrette makes this side dish a sure winner with the Shrimp or with any other main course like baked or barbecued chicken.

Chefs Notes: The little bit of oil in this recipe is nothing to worry about, especially since it is olive oil which is better for you than the standard vegetable oil.

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