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Vegetable Fresca

Ease of Preparation: Easy

Preparation Time: 20 min

Servings: 10

Recipe By: Nancy Brussat Barocci

From:  Chicago Cooks
Used with permission of Agate Surrey

Other Salads
Other Italian

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Vegetable Fresca

This was one of the first salads Convito Italiano carried. I invented it literally out of what was left in the refrigerator that day. Our first tiny shop in Wilmette has no walk-ins -- just one little refrigerator. To this day, this salad is a customer favorite.

Ingredients
2 cups julienned carrots (2 inches long)
2 cups julienned zucchini
1 cup peapods, trimmed
1 cup peeled, seeded, julienned cucumbers
1 cup cherry tomatoes, halved
1  small red onion, thinly sliced
2 tablespoons chopped fresh parsley
vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried oregano
 freshly ground black pepper
Directions
Combine the vegetables and parsley in large bowl. For the vinaigrette, combine the oil, vinegar, salt, basil, oregano, and pepper in medium bowl; whisk to combine. Pour over the vegetables; mix well.

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