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Zucchini Salad

Ingredients
  White wine vinegar 1 Cup (16 tbs)
  Olive oil 3⁄4 Cup (12 tbs)
  Sugar 2 Tablespoon
  Dried basil 1 Teaspoon, crushed
  Garlic 1 Clove (5 gm), minced
  Sliced zucchini 4 Cup (64 tbs)
  Leaf lettuce 1
  Sliced green onion with tops 1⁄4 Cup (4 tbs)
  Tomatoes 2 Medium, cut into thin wedges
Directions

In screw-top jar mix vinegar, oil, sugar, basil, garlic, 1 teaspoon salt, and few dashes pepper.
Cover and shake well.
Cook zucchini in small amount boiling salted water till crisp-tender, about 3 minutes; drain.
Arrange half the zucchini in one layer in 10x6x2-inch dish.
Shake dressing; pour half over zucchini.
Top with remaining zucchini and dressing.
Cover; chill overnight.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini

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4.25
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1749 Calories from Fat 1446

% Daily Value*

Total Fat 164 g251.8%

Saturated Fat 22.6 g113.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 91.3 mg3.8%

Total Carbohydrates 64 g21.4%

Dietary Fiber 12 g48.1%

Sugars 46.1 g

Protein 10 g20.3%

Vitamin A 116.2% Vitamin C 234.9%

Calcium 25.7% Iron 41.2%

*Based on a 2000 Calorie diet

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Zucchini Salad Recipe