"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Salad Recipe

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This recipe for Zucchini Salad, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Conner
Added: Monday, August 31, 2009


1 red delicious apple, chilled
1 tbsp. lemon juice
2 medium zucchinis, shredded
1 red onion, sliced thinly
few sprigs parsley
1/2 lb. fresh mushroom sliced
1 avocado peeled and chopped
1 head Romaine, washed, dried, and torn

Chili Vinegrette
1 tbsp. apple cider vinegar
juice of 1 lemon
4-5 sprigs parsley, chopped
1/2 tsp. dry mustard
1 tbsp. chili powder
1 clove garlic, minced
salt and pepper to taste
1/2 c. vegetable oil

Part One: Sprinkle apples wit lemon juice. In a large bowl layer the zucchini, onion, mushrooms, avocado, and apple over the torn lettuce. Immediately before serving toss with chili vinaigrette.

Part Two: Which together vinegar, lemon juice, parsley, mustard, chili powder, & garlic. Slowly add oil, while whisking. Adjust salt and pepper to taste.

Personal Notes:
Personal Notes:
This recipe is courtesy of the Mississippi University for Women Culinary Arts Department I was privileged to be a student.




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