Zucchini With Roasted Almonds
|Chives||1⁄4 Bunch (25 gm) (Small Bunch)|
|Fresh dill sprigs||2|
|Vinaigrette a la creme||1⁄2 Cup (8 tbs)|
|Whole almonds||1⁄2 Cup (8 tbs), roasted|
In the work bowl, through the feed tube, using the slicing disc, slice the zucchini.
In the work bowl, using the steel blade, finely chop the chives and the dill.
In a salad bowl combine the zucchini, the chives and dill.
Add the vinaigrette and toss.
Refrigerate for 1 hour before serving to marinate the zucchini.
Just before serving mix in the almonds.