Zucchini Tossed Salad
1 small head Romaine lettuce (8 oz) **
1 small head Boston lettuce **
3 medium zucchini (1 lb.), washed and thinly sliced
1 cup sliced radishes
3 Tbsp sliced green onion (I use 3 or 4 green onions, as we like them)
Garlic Dressing:
1/4 cup vegetable or olive oil
3 Tbsp Tarragon vinegar
2 tsp salt (I used about 1 1/2 tsp, as we do not like dishes too salty)
1 clove garlic, crushed ( I use at least 2)
1/8 tsp ground black pepper (to taste, I use more)
Wash, dry, and chill salad greens. In large bowl, toss zucchini, radishes, and onion. Refrigerate, covered about 1 hour. In a jar with tight-fitting lid, combine all dressing ingredients. Shake well and chill. At serving time, tear lettuces into bite-size pieces. Add to vegetables in bowl from refrigerator. Add garlic dressing; toss until greens and vegetables are well coated. Makes 8 servings.
**I use a combination of (a total of one pound) any leafy medium-dark
greens.
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