2    Ears corn (or more)

      1    Small red bell pepper *

      1    Small green bell pepper*

      2    Small yellow squash,sliced

      2    Sm zucchini, sliced diag.

      2    Small Japanese eggplants*

      4    Basil leaves; chopped

      1    Bunch arugula **

      1    Bunch red leaf lettuce ***

    1/2 c  Rice wine vinegar

    1/2 c  Walnut or olive oil

           Salt, pepper
  Note: In lieu of parboiling, the vegetables can be sauteed in olive oil
  until tender-crisp, if desired.
  *Note: Bell peppers and eggplant should be cut in strips. (Eggplant is
  optional.)
  **Bibb lettuce may be used instead of arugula.
  ***Red leaf lettuce should be sliced.
  Cut corn kernels from cobs into bowl. Set aside. Bring 2 quarts salted
  water to rolling boil. Drop pepper strips into boiling water. Parboil 1
  minute or until color heightens. Remove peppers with slotted spoon and
  drain. Refresh in bowl of cold water. Set aside. Add yellow squash,
  zucchini and eggplants to boiling water. Parboil 2 minutes. Remove with
  slotted spoon and drain. Set aside. Toss basil with arugula and red leaf
  lettuce. Arrange greens on large, shallow platter or tray. In large bowl
  stir to combine vinegar, walnut oil and salt and pepper to taste. Add corn
  kernels to dressing, toss and drain, reserving dressing. Arrange kernels
  in spoke pattern to resemble sun rays over greens, mounding some in
  center. Separately add peppers, squash, zucchini and eggplant to dressing,
  tossing lightly. Arrange red, green and yellow vegetables in sections
  between corn kernel spokes. Pour any remaining dressing over salad.
  Makes 6 to 8 servings