Marinated Zucchini Salad

Serves: 8
Total Calories: 186


1/2 cup olive oil
2 tablespoons red wine vinegar
1 garlic small, minced
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon dry mustard
Freshly ground pepper to taste
* See note below.
3 zucchini small, thinly sliced
1/2 pound carrot pared and thinly sliced
1 (16-ounce) can artichoke hearts drained
2 bunches lettuce leaf
2 ounces blue cheese crumbled


* In a blender or food processor, combine all ingredients for dressing and blend. Prepare zucchini, carrots, and artichoke hearts and place in a deep bowl. Pour dressing over vegetables and let marinate overnight. To serve, drain vegetables arrange on lettuce leaves and crumble cheese over top.

Note: Strain dressing and keep in covered jar in refrigerator for future use.

Nutritional Facts:

Serves: 8
Total Calories: 186
Calories from Fat: 139

This Marinated Zucchini Salad recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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