Ingredients
Vinaigrette:
3 tablespoons tomato juice
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon Worcestershire sauce
¼ teaspoon hot sauce
Salad:
1 ½ cups julienne-cut zucchini
1 ½ cups julienne-cut yellow squash
1 cup fresh corn kernels (about 2 ears)
¼ cup finely chopped red onion
1 medium tomato, seeded and finely chopped
2 tablespoons chopped fresh parsley
Preparation
Prepare vinaigrette, whisk together first 6 ingredients. To prepare salad, combine zucchini, squash, and remaining ingredients in large salad bowl. Add vinaigrette and toss well. Cover and chill. Yield: 4 servings