Jan/Feb
2011

Recipe: Zucchini Salad

Written by Scott Brue
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0009Zucchini Salad
4 medium zucchini
1/2 to1 small red onion, sliced
6-8 radishes, thinly sliced
3 Tbsp. lemon juice, divided
1/2 c. olive oil, divided
3 Tbsp. sour cream
1 tsp. Dijon mustard
1 clove garlic, crushed
1/8 tsp. salt
1/8 tsp. white pepper

Drop whole zucchini in boiling water for 5 minutes. Drain thoroughly. While still warm, slice in half lengthwise then in 1/4” slices. Toss with 1 Tbsp. lemon juice and 2 Tbsp. olive oil. Toss in onion and radishes. Whisk together remaining juice and oil with sour cream, mustard and garlic. Pour dressing over prepared vegetables; toss. Cover; chill 2-3 hours before serving as a side salad or open face veggie sandwich. This is delicious with one of Great Harvest’s savory breads topped with a layer of hummus, then zucchini salad with shredded cheese or alfalfa sprouts atop all.

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