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