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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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If making this pretty vegetable salad for a potluck, make sure you use a platter with raised sides to prevent it from spilling when transporting it.Charlotte Bryont, Greensburg, Kentucky Ingredients:
4 medium zucchini, cut into 1/4-inch slices |
3 medium tomatoes, cut into 1/4-inch slices |
1/3 cup vegetable oil |
3 tablespoons white vinegar |
1-1/2 teaspoons lemon juice |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon ground mustard |
1/2 teaspoon dried oregano |
1/4 teaspoon coarsely ground pepper |
pitted ripe olives |
Directions:
1. Place 1 in. of water and zucchini in a large skillet; bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until crisp-tender. Drain and pat dry. Arrange zucchini and tomatoes in alternating circles on a serving platter.
2. In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, sugar, salt, mustard, oregano and pepper; shake well. Drizzle over zucchini and tomatoes. Cover and refrigerate for at least 2 hours. Place olives in center of vegetables. Yield: 6 servings.
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