Tomato Zucchini Salad
|Water||2 Cup (32 tbs)|
|Zucchini||4 Small, thinly sliced|
|Tomatoes||2 Small, cut into wedges|
|Red onion slice||2 , separated into rings|
|Olive oil||3 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Minced fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Hot pepper sauce||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh parsley||1 Tablespoon|
In a large saucepan, bring water to a boil.
Add zucchini; cover and boil for 2-3 minutes.
Drain and immediately place zucchini in ice water.
Drain and pat dry; sprinkle with salt.
In a large bowl, combine zucchini, tomatoes and onion.
In a jar with a tight-fitting lid, combine oil, balsamic vinegar, tarragon, mustard, salt, hot pepper sauce and garlic; shake well.
Pour the dressing over the vegetables and gently toss to coat.
Sprinkle with the parsley.