*  Exported from  MasterCook II  *

                        Corn, Tomato and Zucchini Salad

Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6724
Serving Size  :      Preparation Time :
Categories    :New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       6  ears          of corn, -- cooked
       8  small         vine ripened tomatoes, seeded and cut -- into 1" chunks
       1  small         red onion, cut into -- 1/4-inch cubes
     1/2  cup           olive oil
       1  tablespoon    mustard
   2 1/2  tablespoons   white wine vinegar
       4  medium        zucchini, seeded, cut into 3/4 inch thick
                        half moons and parboiled for 1 minute
                        Washed lettuce leaves
     1/2  cup           pitted Kalamata olives, -- cut into slivers


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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