Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6724
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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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.
