Hot and Tangy Vegetable Salad

A vegetable salad with tangy dressing, served hot. Scroll down to see more vegetable salad recipes.

Ingredients:

• 1 pound fresh green beans, trimmed and cut in 1-inch pieces
• 1/2 pound small zucchini, cut in 1/2-inch slices
• 1 green bell pepper, cut in chunks
• 4 fresh firm tomatoes, peeled and cut in chunks
• 1 1/2 to 2 cups cauliflower flowerets, blanched
• 2 tablespoons flour
• 2 tablespoons olive oil
• 1/2 cup lemon juice
• 1/4 cup sugar
• 2 teaspoons salt, or to taste
• chopped parsley or Parmesan cheese

Preparation:

Cook all zucchini and green beans, separately, just until tender-crisp. Drain and combine in a large saucepan with green pepper, tomato chunks, and blanched cauliflower. Mix flour, oil, lemon juice, sugar and salt; pour over mixed vegetables in the saucepan. Bring vegetables and sauce to a simmer and simmer for a few minutes, just until the dressing thickens. Taste and adjust seasoning. Serve topped with a little chopped parsley or Parmesan cheese, if desired.
Serves 8.

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