I found this salad at prouditaliancook.com. Make this salad on a platter since there are so many pretty colors you want them all to be seen. There are no hard, or fast rules with this salad - you just add what vegetables you like.
I used ribbons* of green and yellow zucchini on top a bed of mixed greens, cherry tomatoes, jullienne strips of carrots, beets, green onion, corn and feta cheese.
Drizzle with vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 splash of balsamic vinegar
1 smashed clove of garlic
heaping teaspoon dijon mustard
pinch of dried oregano
salt and pepper to taste
put all vinaigrette ingredients in a jar and shake.
*to make zucchini ribbons lay the washed and dried zucchini on a cutting board. Slice off both end pieces. Using a vegetable peeler draw the peeler down the length of the zucchini. Turn zucchini after you get to the seeds and repeat on other side. Save the core for use in another recipe if so desired.
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