Yield: 12 Servings
Measure | Ingredient |
---|---|
2 pounds | Zucchini |
½ cup | Water |
2 teaspoons | Seasoned salt |
12 larges | Ripe pitted olives; quartered |
⅔ cup | Olive oil |
½ cup | Wine vinegar |
1 teaspoon | Salt |
½ teaspoon | Paprika |
½ teaspoon | Pepper |
½ teaspoon | Sugar |
¼ teaspoon | Basil leaves |
1 \N | Clove garlic |
1 \N | Avocado |
\N \N | Pimento or red pepper stirps |
Wash zucchini; cut off ends. Cut into ¾" slices. Combine water and seasoned salt; pour over zucchini in saucepan. Cook until crisp-tender.
Drain; add olives; set aside. Combine oil, vinegar, salt, paprika, pepper, sugar and basil. Spear garlic on toothpick; add to dressing. Pour over zucchini mixture in bowl; stir gently. Chill overnight. Remove garlic.
Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimento or red pepper. Yield 12 servings.
Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #683 by L979@...
on Jul 21, 1997