Refreshing Vegetable Salad

Ah! yet another warm day today. The temperature is around 70 degrees today and happy to have warm weather instead of the cold freezing weather. It has been a pretty warm all this week. So, for a change made this colourful and crisp medely of summer veggies, bursting with flavor. Between impromptu games of tag and catch, everyone can help lay out the refreshing salad. Enjoy!!

Ingredients: Zucchini – 2 medium (chopped) Asparagus – 10 Red bell pepper – 1 (chopped) Yellow bell pepper – 1(chopped) Orange bell pepper – 1 (chopped) Green bell pepper – 1 (chopped) Red onion – 1 medium (chopped to bite size pieces) Tomato – 1 big (chopped to small pieces) Corn – ½ cup Blue cheese – 2 Tb spoon (optional) Dressing: Red wine vinegar – 2 Tb spoon Olive oil – 1 Tb spoon Salt Pepper

Garlic -2 (finely grated) Cilantro – 2 Tb spoon Basil leaves – 1 Tb spoon

Method:

• Heat a pan and add chopped zucchini and fry for few seconds on high heat.
• Fry asparagus too and then cut them to one inch pieces.
• Fry corn too in a similar manner.
• Mix all the veggies in a bowl.
• In a bowl, mix red wine vinegar, olive oil, salt, pepper, cilantro and basil leaves together.
• Add the dressing to the veggie bowl.
• Give a stir and serve at room temperature with a little cheese on top.

This simple salad on its way to SWC- Salad under 15 minutes at Cooking Station hosted by Lakshmi . PS: Another way of trying this salad:

• Chop zucchini to very small pieces.
• Add all chopped veggies to it and mix the dressing.
• Keep it refrigerated for 1 -2 hours and serve chilled with cheese on top.

I have not added the green pepper and cheese as I dint have them. I don’t like the raw taste of zucchini, so I have fried them. You can add any vegetables you like. When you are frying the veggies you can add salt and pepper to them individually. Do not over fry the veggies and make them mushy and soft. Just fry for few seconds on high heat so that they are still crunchy.