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

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