Recipe Dispatch

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There's a gardenful of goodness in this colorful salad that is pretty enough for a party. It's also the perfect do-ahead side dish since its flavor improves when refrigerated overnight.

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Ingredients

	1 pound baby zucchini, sliced paper-thin
	1 pound baby yellow squash, sliced paper-thin
	1/2 small red onion, minced
	1/2 small cucumber, halved and sliced paper-thin
	3/4 cup very thinly sliced radishes
	1/4 cup very thinly sliced celery
	1/4 cup very thinly sliced carrots
	2 tablespoons sliced, pitted black olives
	1/2 cup olive oil
	1/4 cup red wine vinegar
	2 tablespoons chopped fresh parsley
	2 tablespoons grated Romano or Parmesan cheese
	Salt and pepper
Prep Time: 20 minutes plus chilling Cooking Time: None Serves 8

Directions
1. Combine the zucchini, squash, red onion, cucumber, radishes, celery, carrots and olives in a large bowl; toss to combine.

2. Combine the oil and vinegar in a small bowl; whisk to combine. Whisk in the parsley and Romano. Season to taste with salt and pepper. Pour the mixture over the salad; toss gently. Cover and refrigerate 8 hours or overnight.

Per serving: 153 Cal.; 2g Protein; 14g Fat; 6g Carb.; 126mg Sodium; 1mg Chol.; 2g Fiber

Village Tip
If the zucchini and squash are large, cut them in half lengthwise before slicing.

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Recipe Help
*	Using and Storing Knives
*	Pitting Olives

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