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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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My husband, Robert, doesn't care much for zucchini, but even he likes this salad, so it's one I make often. The dressing is generous—it can be used on other green salads and even to marinate meats for the grill. I'm always trying new recipes, and I have lots of eager tasters with three children, six grandchildren and six great-grandchildren. I've entered recipe contests many times before, but this is the first time I've had a recipe picked. It's the nicest feeling! Ingredients:
2 pounds zucchini |
1/2 cup water |
2 teaspoons seasoned salt |
12 large ripe pitted olives |
2/3 cup olive oil |
1/2 cup white wine vinegar |
1 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon pepper |
1/2 teaspoon sugar |
1/4 teaspoon basil leaves |
1 clove garlic |
1 avocado |
pimientoor red pepper strips |
Directions:
1. Wash zucchini; cut off ends. Cut into 3/4-in. slices. Combine water and salt; pour over zucchini in saucepan. Cook until tender-crisp. Drain; set aside.
2. Cut olives in quarters; add to zucchini mixture. Combine the 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.
3. Discard garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimiento or red pepper. Yield: 12 servings.
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