Marinated Zucchini Salad
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Zucchini||1 Medium, sliced|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|White vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried marjoram||1 Teaspoon, crushed|
|Gorgonzola cheese/Blue cheese||2 Ounce, crumbled|
Cut carrots into 3-inch lengths.
In covered saucepan cook carrots in a small amount of boiling salted water about 10 minutes or just till tender.
Drain; cut into thin sticks.
Cook frozen artichoke hearts according to package directions; drain.
Halve any large artichokes.
Place carrots, artichokes, and zucchini in a plastic bag; set in shallow pan.
For marinade combine salad oil, vinegar, garlic, marjoram, salt, sugar, and dash pepper; pour over vegetables.
Refrigerate several hours or overnight, turning occasionally.
To serve, drain vegetables and arrange on individual lettuce-lined salad plates.
Sprinkle with gorgonzola or blue cheese.