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Marinated Zucchini Salad Recipe |
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Ingredient 3 cups sliced zucchini 2 medium tomatoes, coarsely chopped 1 cup sliced fresh mushrooms 2 tbsp thinly sliced green onion 1/2 cup white wine vinegar 1/3 cup olive oil or salad oil 1 tbsp sugar 1 clove garlic, minced 1/2 tsp salt 1/2 tsp dried basil, crushed few dashes pepper lettuce leaves Shredded mozzarella or Monterey Jack cheese (optional)
Method
Cook sliced zucchini in a small amount of
boiling salted water about 3 minutes or till crisp-tender. Drain. In a
shallow dish combine cooked zucchini, tomatoes, mushrooms, and onion.
To make dressing, in a screw-top jar combine vinegar, oil, sugar,
garlic, salt, basil, and pepper. Cover and shake well. Pour dressing
over zucchini mixture; toss lightly. Cover and chill several hours or
over night, stirring occasionally. To serve, drain zucchini mixture,
reserving dressing. Arrange zucchini mixture on lettuce-lined plates.
Top with shredded cheese and pass additional dressing, if desired.
Makes 4 to 6 serving. Per 1/4 serving: 13 g carbohydrates, 213 calories, 18 g fat, 3 g Protein, 274 mg sodium
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