Zucchini Salad

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Zucchini Salad

 

1 cup white wine vinegar

2/3 cup olive oil

2 tablespoons sugar

1 clove garlic, minced

1 teaspoon salt

1 teaspoon dried basil, crushed

2 dashes pepper or to taste

4 cups sliced zucchini Leaf lettuce

1/4 cup sliced green onions

2 medium tomatoes, cut in wedges

 

To make dressing: In screw-top jar, combine white wine vinegar, olive

oil, sugar, garlic, salt, basil, and pepper. Cover and shake to mix

well. Cook sliced zucchini in small amount of boiling salted water about

3 minutes, or till crisp-tender. Drain. Arrange half of the zucchini in

single layer in 10 x 6 x 2 inch dish. Shake dressing; pour half over

zucchini. Arrange remaining zucchini over first layer. Pour on remaining

dressing.

Cover and refrigerate several hours or overnight. To serve; drain

zucchini, reserving 1/4 cup dressing. Arrange zucchini on a

lettuce-lined plate; top with sliced green onion. Arrange tomato wedges

around zucchini; drizzle with reserved dressing. Serves 8.

 

 

A mother of 7, I need to lay down.

 

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