Midget Vegetable Salad

Name: Midget Vegetable Salad
Total time: 30 min
Yield: 6
Ingredients: 12 midget zucchinis; 8 Belgian endive; 2 baby eggplant, cut into chunks; 20 mini bell peppers; 12 canned miniature green beans; 12 baby carrot rounds; 1/3 cup (chopped) of olive oil; 3/4 cup (chopped) of pomegranate juice; 2 tablespoons of lemon juice; To taste: salt

1
12 midget zucchinis
2
8 Belgian endive
3
2 baby eggplant, cut into chunks
4
20 mini bell peppers
5
12 canned miniature green beans
6
12 baby carrot rounds
7
1/3 cup (chopped) of olive oil
8
3/4 cup (chopped) of pomegranate juice
9
2 tablespoons of lemon juice
10
To taste: salt

Ingredients

1
12 midget zucchinis
2
8 Belgian endive
3
2 baby eggplant, cut into chunks
4
20 mini bell peppers
5
12 canned miniature green beans
6
12 baby carrot rounds
7
1/3 cup (chopped) of olive oil
8
3/4 cup (chopped) of pomegranate juice
9
2 tablespoons of lemon juice
10
To taste: salt

Directions

1
Cook the midget zucchinis, Belgian endive, baby eggplant, and mini bell peppers in boiling water with salt separately
2
Let the vegetables cook until they're al dente or slightly tender but still firm
3
Blend the olive oil, pomegranate juice, and lemon juice in a blender
4
Taste and adjust seasoning as needed
5
Place the cooked vegetables in a bowl and add the canned miniature green beans and baby carrot rounds
6
Drizzle with the dressing and serve immediately.