Guest guest Posted June 15, 2008 Report Share Posted June 15, 2008 I won first place with this delicious, easy, low calorie salad. It is very colorful and pretty. Enjoy, Judy Garbanzo Zucchini Salad 1 (8 inch) zucchini, cut into bit sized pieces(not slices) 2 c. tomatoes, chopped 1 (16 - 19 oz) can garbanzos, drained 2 tsp. dry parsley or 2 T. fresh chopped parsley 1/2 t. sweet basil 1/2 t. garlic powder 1/4 t. oregano 1/4 t. dill weed 1/4 t. salt (or to taste) 1-2 green onions, chopped Mix ingredients in a bowl. Pour 2 -3 T of Lemon Juice over mixture. Toss lightly. If possible, allow salad to marinate 30 minutes or more before serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2008 Report Share Posted June 15, 2008 -Hi Judy, I love this recipe, but I do have a question, If the zucchini have to be raw? I have never eat it like that. I always sautee the zucchini with garlic and olive oil. I don't mind though if I have to eat it raw. I hope is not a silly question. lol Thanks, Eve - In , " wwjd " <jtwigg wrote: > > I won first place with this delicious, easy, low calorie salad. It is very > colorful and pretty. > Enjoy, > Judy > > Garbanzo Zucchini Salad > > 1 (8 inch) zucchini, cut into bit sized pieces(not slices) > 2 c. tomatoes, chopped > 1 (16 - 19 oz) can garbanzos, drained > 2 tsp. dry parsley or 2 T. fresh chopped parsley > 1/2 t. sweet basil > 1/2 t. garlic powder > 1/4 t. oregano > 1/4 t. dill weed > 1/4 t. salt (or to taste) > 1-2 green onions, chopped > > Mix ingredients in a bowl. Pour 2 -3 T of Lemon Juice over mixture. Toss > lightly. If possible, allow salad to marinate 30 minutes or more before > serving. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2008 Report Share Posted June 15, 2008 I really like it raw, my husband doesn't. It is very mild, not much of a taste, so I like it in strong dips. It even could be added to sweet things, as I used it for a mango dip, and was yummy as well. It really keeps it's form well, as when it is cooked, it softens. But, it is still yummy either way! Cassie eveluz_820 <eveluz_820 wrote: -Hi Judy, I love this recipe, but I do have a question, If the zucchini have to be raw? I have never eat it like that. I always sautee the zucchini with garlic and olive oil. I don't mind though if I have to eat it raw. I hope is not a silly question. lol Thanks, Eve - In , " wwjd " <jtwigg wrote: > > I won first place with this delicious, easy, low calorie salad. It is very > colorful and pretty. > Enjoy, > Judy > > Garbanzo Zucchini Salad > > 1 (8 inch) zucchini, cut into bit sized pieces(not slices) > 2 c. tomatoes, chopped > 1 (16 - 19 oz) can garbanzos, drained > 2 tsp. dry parsley or 2 T. fresh chopped parsley > 1/2 t. sweet basil > 1/2 t. garlic powder > 1/4 t. oregano > 1/4 t. dill weed > 1/4 t. salt (or to taste) > 1-2 green onions, chopped > > Mix ingredients in a bowl. Pour 2 -3 T of Lemon Juice over mixture. Toss > lightly. If possible, allow salad to marinate 30 minutes or more before > serving. > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.