36 lines
1.1 KiB
Plaintext
36 lines
1.1 KiB
Plaintext
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Zucchini and Tomato Salad
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Category: Salads: Side dishes, salads, etc.
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Posted by: Cadenza
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Quantity: 4 servings
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Ingredients:
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2 small zucchini, about 3/4 4 medium ripe tomatoes
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pound sliced 1/4 inch thick
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Salt and ground pepper 1/4 cup finely chopped red
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onions
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1 tablespoon red wine 3 tablespoons olive,
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vinegar vegetable or canola oil
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1/2 cup chopped basil or
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parsley
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Instructions:
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1. Trim the ends of the zucchini and cut them slightly on
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the diagonal into slices 1/4 inch thick. Drop the slices
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into boiling water, and let simmer for one minute. Drain
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immediately. The zucchini must retain a certain resilience
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and not be overcooked. Let cool.
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2. Arrange the zucchini and tomato slices in an alternating
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pattern in a serving dish. Sprinkle with salt and pepper to
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taste, the onions, vinegar, oil and basil or parsley. Serve.
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Yield: .
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Comments:
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Nutritional analysis per serving: 136 calories, 11 grams
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fat, 0 milligrams
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cholesterol, 283 milligrams sodium, 2 grams protein, 11
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grams carbohydrate.
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