Greek Appetizer Salad

Ingredients

• 8 ounces green beans
• 3 small zucchini, cut into 1/2 inch slices
• 1 small cauliflower, seperated into flowerets
• 1/2 cup olive or vegetable oil
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano leaves
• 1 clove garlic, finely chopped
• lettuce leaves
• 1 small onion, sliced and seperated into rings
• cherry tomatoes, cut into halves
• ripe olives

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling in 3-quart saucepan. Add beans; cover and simmer 5 minutes. Add zucchini and cauliflower. Heat to boiling; reduce heat. Cover and cook just until tender, about 5 minutes. Drain. Place vegetables in shallow glass or plastic dish.

Mix oil, lemon juice, salt, sugar, oregano and garlic; pour over vegetables. Cover and refridgerate, spooning marinade over vegetables occasionally, at least 2 hours. Remove vegetables to lettuce-lined plates with slotted spoon; top with onion rings. Garnish with cherry tomatoes and olives.