Shredded Zucchini Salad
Categories : Pasta Salads And Salad Dressings Zucchini
2 tablespoons Unseasoned rice wine vinegar
3 tablespoons Extra-virgin olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 cup Lightly-toasted pine nuts
2 tablespoons Thin ribbons of basil
2 ounces Parmesan cheese -- thinly shaved
Place the zucchini in a large serving bowl. Add the vinegar, oil, salt,
and pepper and mix well. Just before serving, gently toss in the pine nuts, basil, and cheese.
Recipe By :Susan Costner
Serving Size : 6 Preparation Time :0:00Categories : Pasta Salads And Salad Dressings Zucchini
3 medium Zucchini - (abt 1 1/4 lbs total) --
cut into long
1 thin strands2 tablespoons Unseasoned rice wine vinegar
3 tablespoons Extra-virgin olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 cup Lightly-toasted pine nuts
2 tablespoons Thin ribbons of basil
2 ounces Parmesan cheese -- thinly shaved
Drain the zucchini in a colander for
about 20 minutes; gently squeeze to
remove excess water.Place the zucchini in a large serving bowl. Add the vinegar, oil, salt,
and pepper and mix well. Just before serving, gently toss in the pine nuts, basil, and cheese.
This recipe yields 6 servings.
Comments: A combination of green and
golden zucchini varieties works well in this wonderful hot-weather side dish.
Recipe Source: MOSTLY VEGETABLES by
Susan Costner (c) 1996
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