Zucchini Harvest Salad

If you are always looking for new recipes for zucchini, you will want to try this recipe when it is abundantly in season! Zucchini easy to prepare, stores well and is colorful. This salad goes well with pork and chicken.

Yield

8 servings

Ingredients

4 cups thinly sliced zucchini
1 cup sliced celery
1/2 cup sliced fresh mushrooms
1/2 cup sliced ripe olives
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup mild or medium picante sauce or salsa
1/2 cup vinegar
3 tablespoons olive oil
3 tablespoon granulated (white) sugar
1/2 teaspoon oregano
1 garlic clove, minced
lettuce leaves

Directions

In a large bowl, combine first six ingredients, toss to mix. In a small bowl or jar, combine all remaining ingredients except lettuce and shake or mix well. Pour over vegetables. Cover and chill several hours or overnight. Serve in large salad bowl lined with lettuce or in individual "cups".

Nutritional Information

One serving equals 1 1/2 vegetables, 1 1/2 fat; also, 113 calories, 37 mg sodium, 0 mg cholesterol, 13 gm carbohydrate, 2 gm protein, 7 gm fat.

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