3 spears Asparagus, trimmed and sliced diagonally into 1″ pieces
1 small Summer Squash, sliced thin
1/2 C. small Cauliflower Florets
1 medium Carrot, peeled and sliced diagonally into 1/4″ slices
2 1/2 tsp. Olive or Walnut Oil
1 tsp. finely chopped Shallot (or green onion + garlic)
1/2 tsp. dried Thyme, crumbled
Pinch Black Pepper
1/2 small Red Onion, sliced thin
1 1/2 tsp. Balsamic Red Wine Vinegar

In large saucepan, bring 2 quarts water to a boil. Add the asparagus, squash, carrot and caulifower and cook for 2 minutes. Drain and rinse under col running water. In a medium bowl, combine oil, shallot, time and pepper. Add hot vegetables and onion and toss well. Cover and chill in the fridge for 2-3 hours, tossing occasionally. Just before serving, stir in vinegar and toss well.

Yield: 4 servings
Calories: 47
Fat: 3g
Fiber: 1g