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Ingredients

2 tablespoons white wine vinegar

1/2 pound julienne yellow squash

1/2 pound julienne zucchini

10 cherry tomatoes, quartered

Salt and black pepper

1/2 pound (about 4 carrots) julienne carrots

2 tablespoons chiffonnade fresh basil

1 julienne red onion

1/2 cup olive oil

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