Source: First Chair Gourmet, presented by The Charlotte Symphony Women's Association, Charlotte, NC
Salad
2 small zucchini, 8 oz. total
1 small green pepper
1 small tomato, coarsely chopped
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped parsley leaves
4 olives, chopped
2 large green onions, thinly sliced
Dressing
2 tablespoons lemon juice
3 tablespoons oil
1 1/2 teaspoons wine vinegar
1 1/2 teaspoons anchovy paste (optional)
1/2 teaspoon dillweed
Pinch of oregano
Salt and pepper to taste
Cut zucchini and green onions into matchsticks. Combine all salad ingredients. Combine dressing ingredients, pour over salad and toss. Refrigerate until cold. Drain salad and serve on lettuce leaves.
4 servings; can prepare ahead.
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