Summer Vegetable Salad
By Chef Andrew Faulkner



  • Ingredients

  • 2 small Organic Zucchini cut into 1/4 inch thick rounds
  • 2 small Baby Summer Squash (use Yellow Summer Squash) cut into 1/4 inch thick rounds
  • 8 ounces Mushrooms quartered
  • 12 Cherry Tomatoes stemmed and halved
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon White Wine Vinegar
  • 1/4 cup Olive Oil
  • 2 teaspoons Oregano minced or 3/4 teaspoon dried and crumbled
  • 1/2 teaspoon Ground Cumin
  • Salt and Fresh Ground Black Pepper

  • Directions

  • Steam zucchini and summer squash until just tender, about 6 minutes.

  • Drain well.

  • Transfer to medium bowl.

  • Add mushrooms and tomatoes.

  • Combine mustard and vinegar in bowl.

  • Gradually whisk in oil.

  • Add oregano and cumin.

  • Mix dressing into vegetables.

  • Season with salt and pepper.

  • Cool to room temperature and serve.