Colorful Summer Veggie Salad

• 1 cup thinly sliced carrots
• 1 cup fresh green beans, cut into 2-inch pieces
• 1 cup fresh sugar snap peas
• 1 cup thinly sliced zucchini
• 1 cup thinly sliced yellow summer squash
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped sweet red pepper
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 6 tablespoons olive oil
• 4-1/2 teaspoons lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons sugar
• 1 garlic clove, minced
• 1/8 teaspoon salt
• Dash pepper
• 1/4 cup shredded Parmesan cheese, optional

1. In a large saucepan, bring 4 in. of water to a boil. Add carrots, beans and peas; cook for 4 minutes. Drain and rinse in cold water. Place in a bowl; add zucchini, summer squash, onions, red pepper and olives.
2. In a jar with a tight-fitting lid, combine oil, lemon juice, vinegar, parsley, sugar, garlic, salt and pepper; shake well. Pour over vegetable mixture and toss to coat. Refrigerate for up to 1 hour. Just before serving, sprinkle with Parmesan cheese if desired.

carrots, fresh green beans, fresh sugar snap peas, zucchini, green onions, sweet red pepper, olives, olive oil, lemon juice, red wine vinegar, parsley, sugar, garlic, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/colorful-summer-veggie-salad/ (may not work)