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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Zucchini Toss Salad Recipe

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This recipe for Zucchini Toss Salad is from Marion the Vegetarian Volume 1, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 clove garlic
3 Tbsp. white wine vinegar
2 Tbsp. cup honey
½ tsp. salt
¼ tsp. black pepper
¼ cup olive oil
1 small or ½ large zucchini
1 head lettuce (or 6 cups any salad greens)
1 cup cherry or grape tomatoes
¼ red onion
1 cup croutons (see p. 22)
Directions:
Directions:
1. Mince garlic. Whisk with vinegar, honey, salt, and pepper. Add olive oil in a thin stream, whisking constantly.

2. Shred the zucchini. Place in a medium bowl, pour the dressing over the top, and stir to combine. Cover and refrigerate at least 30 minutes to marinate.

3. Once the zucchini is ready, tear the lettuce, slice the tomatoes in half, and thinly slice the onion. Place lettuce in a salad bowl or portion into individual bowls. Top with the zucchini mixture and toss lightly to coat. Serve immediately, topped with tomatoes, onions, and croutons.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes, plus time to marinate
Personal Notes:
Personal Notes:
This salad is one of my favorite things to make in the summer. I like to prepare a batch of the zucchini ahead of time and use it for a simple lunch all week long.

 

 

 

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