Summer Veggie Salad

• 1 cup thinly sliced carrot
• 1 cup fresh green beans, cut into 2 inch pieces
• 1 cup fresh sugar snap pea
• 1 cup thinly sliced zucchini
• 1 cup thinly sliced summer squash
• 12 cup thinly sliced green onion
• 12 cup chopped red bell pepper
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 6 tablespoons olive oil
• 4 12 teaspoons lemon juice
• 1 tablespoon red wine vinegar or 1 tablespoon cider vinegar
• 1 tablespoon freshed minced parsley
• 1 12 teaspoons sugar
• 3 cloves garlic, minced
• 12 teaspoon salt
• 12 teaspoon pepper
• 13 cup shredded parmesan cheese

1. In a large saucepan, bring 4 inches of water to a boil.
2. Add carrots, beans, and peas; cook for 4 minutes.
3. Drain and rinse in cold water.
4. Place in a bowl; add zucchini and yellow squash, onions, red pepper and olives.
5. In a jar with a tight fitting lid, combine oil and next 7 ingredients; shake well.
6. Pour over vegetable mixture and toss to coat.
7. Refrigerate for up to 1 hour.
8. Just before serving, sprinkle with Parmesan cheese.

carrot, fresh green beans, fresh sugar snap pea, zucchini, green onion, red bell pepper, olives, olive oil, lemon juice, red wine vinegar, parsley, sugar, garlic, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/summer-veggie-salad-37598 (may not work)