*  Exported from  MasterCook  *

                   Marinated Green Bean Salad (June)

Recipe By     : Jane Rubey <[email protected]>, 1996
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8      oz            Fresh green beans --
                       - washed and trimmed
  8      oz            Young zucchini --
                       - washed and trimmed
  8      oz            Red bell pepper -- roasted
  3      tb            Balsamic vinegar
  1      tb            Extra virgin olive oil
  2      cl            Garlic -- sliced
  1                    Anchovy -- minced
  1      tb            Parsley -- minced
    1/2  ts            Salt
                       Freshly ground pepper
  6      lg            Lettuce leaves

Steam whole beans and squash until just tender, about 6 minutes.
Plunge into cold water to stop cooking. Cut beans on diagonal into
2" lengths. Cut zucchini into 2" sticks, about as big around as green
beans. Remove char, seeds and stem from pepper and cut into 2"
strips. In a medium bowl, mix together vinegar, oil, garlic, anchovy,
parsley, salt, and pepper. Add vegetables and allow to stand at least
30 minutes. Divide among lettuce leaves to serve, drizzling any
remaining marinade over the top.

Yield: 6 Servings

Copyright(C) 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved


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