Summer Chopped Salad with Creamy Lemon Vinaigrette

Serves: 6

For the salad:

1 medium yellow squash

1 medium zucchini squash

1 handful green beans, wax beans or haricots vert

2 carrots

1 red bell pepper

3 green onions

For the dressing:

2 tablespoons lemon juice

1/2 teaspoon Dijon mustard

1/2 teaspoon agave nectar

2 tablespoons cream

Salt and pepper, to taste

1/2 cup olive oil

Directions

Bring a small saucepan with water to a boil. Chop squash and zucchini into medium dice. Add to water and simmer for several minutes until crisp-tender. Drain and cool. Add beans and cook for a few minutes, depending on the size, until crisp-tender. Drain and cool. Peel and finely chop carrots and cook for several minutes until tender. Drain and cool. Chop red pepper and green onion. Whisk together lemon juice, mustard, agave, cream, salt and pepper. Slowly add oil, whisking constantly. Combine dressing with vegetables until dressed. Save any remaining dressing and store in the refrigerator.

Marilyn Markel is Cooking School manager for Southern Season. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season's new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.