"A spectacular use of your garden's bounty. Display salad on a large platter. With beef tenderloin and a robust red wine, you have a complete menu. Adjust the amount of vegetables to accomodate a smaller group."
Combine dressing ingredients and mix well. Assemble all vegetables in a large container. (The blanching keeps them tender-crisp and colorful). Pour dressing over vegetables, cover and refrigerate several hours, tossing occasionally. Salad will keep for several days. Note: To blanch the vegetables, bring a large pot of water to a boil. Put the batches for veggies in for 3 minutes and then immediate plunge into an ice bath.