Italian zucchini salad
12 Servings
Ingredients
| Quantity | 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 | Clove garlic | |
| 1 | Avocado | |
| Pimento or red pepper stirps | ||
Directions
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