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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Minted Zucchini Salad, from Carol Anderson of Salt Lake City, Utah, is a great way to use up some of the fresh crop from your garden. Lemon and mint accent the zucchini slices nicely. Ingredients:
1/4 cup olive oil |
2 tablespoons lemon juice |
1 tablespoon minced fresh mint |
1/4 teaspoon salt |
dash cayenne pepper |
1-1/2 pounds zucchini, thinly sliced |
Directions:
1. In a large bowl, whisk the oil, lemon juice, mint, salt and cayenne until blended. Add zucchini; toss to coat. Refrigerate until serving. Yield: 6 servings.
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