Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ears of corn, -- cooked
8 sm vine ripened tomatoes,
: seeded and cut -- into 1"
: chunks
1 sm red onion, cut into --
1/4 -inch cubes
1/2 c olive oil
1 TB mustard
2 1/2 TB white wine vinegar
4 md zucchini, seeded, cut into
3/4 inch thick
: half moons and parboiled for
1 minute
: Washed lettuce leaves
1/2 c 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

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6724

Date: Wed, 16 Oct 1996 14:43:59
~0400

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