Corn, tomato and zucchini salad

 
                         Corn, Tomato and Zucchini Salad
 
 Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6724
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        6  ears          of corn, -- cooked
        8  small         vine ripened tomatoes, seeded and cut -- into 1" chunks
        1  small         red onion, cut into -- 1/4-inch cubes
      1/2  cup           olive oil
        1  tablespoon    mustard
    2 1/2  tablespoons   white wine vinegar
        4  medium        zucchini, seeded, cut into 3/4 inch thick
                         half moons and parboiled for 1 minute
                         Washed lettuce leaves
      1/2  cup           pitted Kalamata olives, -- cut into slivers
 
 
 Slice the kernels off the corn cobs and transfer to a large mixing bowl.
 Combine with the tomatoes and red onion. Make a dressing of the olive oil
 mustard and vinegar and season to taste with salt and pepper. Add the
 dressing to the vegetables and toss; marinate overnight. Right before
 serving, combine the zucchini with the rest of the ingredients; transfer
 them to a platter lined with lettuce and garnish with pitted olives.
 
 Yield: 8 servings
 
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