Spring Vegetable Salad

• 1 zucchini, small dice
• 1 lb lima beans
• 2 ears of corn, cut off the cob or frozen and thawed
• 1 lb peppers (any color), Small dice
• 1 small red onion, small dice
• 1/4 lb proscuitto, paper thin slice, julienne
• 1 tsp grated lemon zest
• 3 c cooked orzo
• 1/4 c Rosemary O.O
• 1/4 c Organic Greek O.O
• 1/4 c fresh lemon juice
• 2 tbsp, fresh parsely, chopped
• S& P to taste

1. 1. Blanch vegetables 1 at a time in salted boiling water until just tender. Drain and spread on a cookins sheet to cool.
2. 2. Place vegetabls in large bowl. Add lemon zest, orzo and prosciutto. Toos.
3. 3. In separate bowl, mix oils, lemon juice, parsely, red onion, salt and pepper. Let sit for 15 mins.
4. 4. When ready to serve, whisk dressing and to vegatables and toss well.

zucchini, beans, corn, peppers, red onion, julienne, lemon zest, orzo, rosemary, oo, lemon juice, fresh parsely

Taken from www.epicurious.com/recipes/member/views/spring-vegetable-salad-51328401 (may not work)