Chopped Vegetable Salad
|Green beans||4 Ounce|
|White corn ears||1|
|Diced mushrooms||1⁄2 Cup (8 tbs) (White Colored)|
|Red bell pepper||1 , diced|
|Zucchini||1 Medium, diced|
|Yellow squash||1 Medium, diced|
|Carrot||1 Large, peeled and diced|
|Roma tomatoes||2 , diced (Italian Plum Variety)|
|Parmesan cheese||4 Ounce, cut into small chunks|
|Arugula||1 Bunch (100 gm), chopped|
|Mixed greens||2 Cup (32 tbs), chopped|
|Balsamic vinegar||2 Tablespoon|
|Raspberry vinegar||2 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
Bring a large pot of salted water to a boil.
Fill a large bowl with ice water.
Plunge the green beans into the boiling water for 2 minutes, remove, and place in the ice water.
When cool, place on paper towels to dry.
Boil the corn for 2 minutes, remove, and place in the ice water.
Cut the green beans into small pieces.
Cut the corn off the cob.
Combine all the ingredients and toss well.
For the vinaigrette.
Combine all the ingredients and mix well.
Add to the vegetable mixture and toss to mix well.