When the weather gets hot, I am not crazy about cooked foods.  I love a nice large salad as it is always refreshing.

Zucchini can be used with the blossom

Best Caesar Salad

1 head romaine, torn into large pieces
1 small zucchini sliced lengthwise and grilled
3 slices eggplant, grilled
1 cup extra virgin olive oil
1 tsp. worcesterchire sauce
2 T. red wine vinegar
juice of 1/2 lemon
2 tsp. Dijon mustard
1 tsp. capers
3 cloves garlic
salt and pepper

In a blender, mix all the ingredients listed below the eggplant, refrigerate the dressing overnight for best flavor. Put the lettuce in a large bowl, add the dressing, blend well, put on a plate and put the grilled veggies all around.

Pasta Primavera Salad

1 lb. any kind of pasta you prefer, cooked al dente
1 cup cooked sliced zucchini
1/2 cup cooked broccoli florets
1/2 cup cooked cauliflower florets
1/2 cup cooked sliced carrots
1/2 cup cooked green peas
3 T. red wine vinegar
1 tsp. Dijon mustard
1/3 cup extra virgin olive oil
salt and coarse pepper

Blend the vinegar, mustard and oil, until a little thick, add the salt and pepper, mix together all the other above ingredients, blend in the dressing, mix well, refrigerate for two hours, serve on bed of lettuce.

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