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Chayote Salad with Rosemary Dressing

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Chayote Salad

 

1 chayote, peeled

2 peeled carrots

1 cauliflower

1/2 bunch broccoli

2 zucchini or more

1 pint cherry tomatoes, halved for garnish

black olives for garnish

 

Rosemary Dressing:

1 1/2 cups oil

1/2 cup red wine vinegar

2 tsps. sugar

1/2 tsp. paprika

1 tbsp. crushed dried rosemary leaves

2 cloves garlic, split

salt

 

Dressing: Combine the oil, vinegar, sugar, paprika,

rosemary, adnd garlic

in a small bowl or jar. Season to taste with salt.

Shake vigorously and

then refrigerate overnight to blend flavors.

Makes 2 cups.

Salad: steam the vegetables, but do not overcook. They

should be just

tender-crisp.

Slice the chayote in thin wedges. Julienne the carrots

and cut the

cauliflower and broccoli into florets. Slice the

zucchini in thin rings.

Marinate them in half the rosemary dressing overnight.

At serving time, arrange the marinated vegetables on a

large platter and

garnish with cherry tomatoes and black olives. Serve

with additional

rosemary dressing on the side.

Makes 8 to 10 servings

 

 

 

 

 

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