Vegetable Salad With Roasted Garlic Vinaigrette

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1 1/2 cups (1/4-inch) diced zucchini

1 1/2 cups (1/4-inch) diced plum tomato

1 cup fresh corn kernels (about 2 ears)

1/3 cup Roasted Garlic Vinaigrette

2 tablespoons minced seeded Anaheim chile

1/4 teaspoon salt

1/8 teaspoon black pepper

Boston lettuce leaves (optional)

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