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Colorful Summer Veggie Salad

 Colorful Summer Veggie Salad
For a deliciously different salad, I suggest this lightly dressed version without lettuce. It's especially good when I use fresh bounty from our garden. My friends and family love vegetables, so when I serve this colorful salad, it goes fast! —Kimberly Walsh Fishers,
12 ServingsPrep: 30 min. + chilling


  • 1 cup thinly sliced carrots
  • 1 cup fresh green beans, cut into 2-inch pieces
  • 1 cup fresh sugar snap peas
  • 1 cup thinly sliced zucchini
  • 1 cup thinly sliced yellow summer squash
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped sweet red pepper
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 6 tablespoons olive oil
  • 4-1/2 teaspoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons sugar
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/4 cup shredded Parmesan cheese, optional


  • In a large saucepan, bring 4 in. of water to a boil. Add carrots,
  • beans and peas; cook for 4 minutes. Drain and rinse in cold water.
  • Place in a bowl; add zucchini, summer squash, onions, red pepper and
  • olives.
  • In a jar with a tight-fitting lid, combine oil, lemon juice, vinegar,

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Colorful Summer Veggie Salad (continued)

Directions (continued)

  • parsley, sugar, garlic, salt and pepper; shake well. Pour over
  • vegetable mixture and toss to coat. Refrigerate for up to 1 hour.
  • Just before serving, sprinkle with Parmesan cheese if desired.
  • Yield: 12 servings.