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Zucchini and Tomato Salad Category: Salads: Side dishes, salads, etc. Posted by: Cadenza Quantity: 4 servings

Ingredients: 2 small zucchini, about 3/4 4 medium ripe tomatoes pound sliced 1/4 inch thick Salt and ground pepper 1/4 cup finely chopped red


1 tablespoon red wine 3 tablespoons olive, vinegar vegetable or canola oil 1/2 cup chopped basil or parsley

Instructions: 1. Trim the ends of the zucchini and cut them slightly on the diagonal into slices 1/4 inch thick. Drop the slices into boiling water, and let simmer for one minute. Drain immediately. The zucchini must retain a certain resilience and not be overcooked. Let cool. 2. Arrange the zucchini and tomato slices in an alternating pattern in a serving dish. Sprinkle with salt and pepper to taste, the onions, vinegar, oil and basil or parsley. Serve. Yield: .

Comments: Nutritional analysis per serving: 136 calories, 11 grams fat, 0 milligrams cholesterol, 283 milligrams sodium, 2 grams protein, 11 grams carbohydrate.

/data/webs/external/dokuwiki/data/pages/archive/food/zucantom.sal.txt · Last modified: 2001/11/08 10:06 by

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