Recipe - Greek Appetizer Salad

RECIPE
Greek Appetizer Salad

8 ounces green beans 3 sm. zucchini, cut into 1/2 inch slices 2 ½ cups cauliflower flowerets ½ cup olive oil ¼ cup lemon juice 1 teaspoon salt ½ teaspoon sugar ½ teaspoon dried oregano leaves 1 clove of garlic minced spinach leaves 1 small onion sliced and separated into rings Cherry tomatoes cut into halves medium-size black olives Feta cheese (optional)	Heat 1 inch salted water to boiling in 3-quart saucepan. Add green 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 refrigerate for at least two hours, occasionally spooning marinade over vegetables. Remove vegetables to spinach-lined plates; top with onion rings. Garnish with cherry tomatoes and olives. Sprinkle with feta cheese if desired. Spoon marinade over salad for dressing
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