Isabel’s Zucchini Salad

Another use for the abundance of zucchini each summer.

Ingredients:

  • 2 lbs zucchini, small, sliced thin
  • 1/4 c vinegar
  • 1/2 c oil
  • 1 tsp salt
  • 2 tsp sugar
  • 3 Tab green peppers chopped
  • 3 Tab sweet pickle relish
  • 4 Tab green onion minced
  • 2 Tab parsley, chopped
  • 2 Tab pimento

Directions:

  1. Drop zucchini in boiling salted water.
  2. Cook 2 minutes.
  3. Drain.
  4. Combine rest of ingredients in a jar.
  5. Shake until well blended.
  6. Pour over zucchini.
  7. Refrigerate, covered, at least 2 hours.
  8. Stir gently once or twice.

Serves:  6 – 8

Source:   Isabel Prucha

This entry was posted in Salads.
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