|Recipe Name:||Avocado And Zucchini Salad||Submitted by:||Administrator|
|Number of Servings:||1|
1 Pound(s) Zucchini
2 1/2 Cup(s) Water
2 Teaspoon(s) Salt
1 Or more cloves of garlic
1 Pinch(s) Small dried tarragon
Freshly ground black pepper
1/2 Teaspoon(s) Sugar, more to taste
2 Tablespoon(s) White wine vinegar
6 Tablespoon(s) Olive oil
12 Stuffed green olives
4 Sprigs watercress
SOURCE: Adapted from SUPERCOOK SERVES: four persons Wash the
zucchinis, cut off the ends, and cut into slices one half inch thick.
Bring the water to boil, add the zucchini slices and 1 teaspoon salt.
Cover and cook for about 6 minutes (do not allow to become mushy).
Drain the zucchini and put aside in a bowl. In a cup, mix together the
remaining salt the garlic, tarragon, pepper, sugar, vinegar and oil.
Pour the dressing over the zucchini and mix well. Allow to marinate at
least 6 hours in the fridge or overnight. Peel and stone the avocado
and cut it into thin slices. Drain the zucchinis and reserve the
marinade. Cut the stuffed olives in half. TO SERVE: Put the lettuce
leaves onto four individual plates, and arrange the zucchinis, cut
olives and avocado slices over. Garnish each with a sprig of the
watercress. Pass the reserved marinade separately. This salad may also
be made in quantity for a buffet, in which case, tear the lettuce
leaves into smaller pieces and mix the whole thing together as a
tossed salad. Posted to JEWISH-FOOD digest V96 #58 Date: Wed, 23 Oct
1996 11:45:18 +0700 From: Myra Borisute <firstname.lastname@example.org>
Nutrition (calculated from recipe ingredients)
Calories From Fat: 886
Total Fat: 100g