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Tossed Zucchini Salad

Western.Chefs's picture
Ingredients
  Salad oil/Olive oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Tablespoon
  White wine vinegar 2 Tablespoon
  Sugar 1 Teaspoon
  Chopped parsley 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Zucchini 3 Medium
  Delicious apples 2 Large
  Sliced red onion 1 Cup (16 tbs)
  Coarsely chopped green pepper 1 Cup (16 tbs), washed
  Diagonally sliced celery 1 Cup (16 tbs), thinly sliced
  Sliced radishes 1⁄2 Cup (8 tbs)
  Green salad 1 Cup (16 tbs) (crisp)
Directions

MAKING
1) Into a large bowl, add in the salad oil, lemon juice, vinegar, sugar, parsley, salt and pepper.
2) Mix all the ingredients together.
3) Rinse the zucchini. Slice them into long quarters of 1/2-inch dimension.
4) Clean and slice the apples into quarters. Take their core out but do not pare the apples. Chop the apples into 1/2-inch pieces.
5) Into the bowl of the salad oil dressing, add in the apples, onions, green pepper, celery and slices of radishes. Mix well.
6) Cover the bowl and refrigerated for about 2 hours.

SERVING
7) Line the serving bowl with the crisp salad greens.
8) Spoon the Tossed Zucchini Salad onto the bowl in a mound.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
20 Minutes
Servings: 
4

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