2 zucchini squash
1/2 onion, chopped
1 cup carrots stir-fry for about 5 minutes in hot oil
5 tomatoes, peeled and sliced
1/2 cup olives
1/2 cup maida
1/2 cup sliced fresh mushrooms
1 teaspoon salt
1/3 cup olive oil
In a small bowl, blend the zucchini squash, onion, carrots and onion.
Dissolve olive oil in olive oil, reserving 2 tablespoons. Blend sauce with reserving 1 tablespoon olive oil and gently smooth over medium heat, creating a smooth-yellow sauce.
Bring a large pot of lightly salted water to a boil. Add celery and bell pepper, remove from heat and let stand for 5 minutes. Remove peppers and toss them with carrots and green pepper. Cover and allow carrots to cool briefly.
In a glass bowl, combine olive oil with celery and bell pepper; toss well. Transfer into a large bowl with lettuce. Season with salt and pepper. Toss in tomatoes and olives, and pour celery and bell pepper mixture over vegetables. Season with mushrooms and serve hot.