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Zucchini Salad

1 cup white wine vinegar

1/2 cup olive oil

2 tablespoons sugar

1 clove garlic, minced

1 teaspoon salt

1 teaspoon dried basil,crushed

Few dashes pepper

4 cups sliced zucchini

Leaf lettuce

1/4 cup sliced green onion

2 medium tomatoes, cut in thin wedges

To make dressing, in screw-top jar combine white wine vinegar, olive oil, sugar, garlic, salt, basil, and pepper. Cover and shake to mix well. Cook sliced zucchini in small amount of boiling salted water about 3 minutes or till crisp-tender. Drain. Arrange half the zucchini in single layer in 10x6x2-inch dish. Shake dressing; pour half over zucchini. Arrange remaining zucchini over first layer. Pour on remaining dressing. Cover and refrigerate several hours or overnight. To serve, drain zucchini, reserving 1/a cup dressing. Arrange zucchini on a lettuce-lined plate; top with sliced green onion. Arrange tomato wedges around zucchini; drizzle with the reserved dressing. Makes 8 servings.

Agnese Marhele @ 2009-09-18 22:47:45

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