Guest guest Report post Posted June 13, 2006 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. -- http://www.fastmail.fm - Faster than the air-speed velocity of an unladen european swallow Quote Share this post Link to post Share on other sites