Macaroni and Zucchini Salad Recipe
Ingredients
| Zucchini | 1/2 pound | |
| Salt | To Taste | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1 cup cooked whole wheat macaroni | ||
| Cream | 3/4 Cup (16 tbs) | |
| 1/4 cup crunchy peanut butter | ||
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Honey | 1 Tablespoon | |
| White wine vinegar | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| 1/2 up roasted peanuts | ||
Directions
Wash and slice the zucchini.
Sprinkle with salt and let stand for 30 minutes.
Rinse under cold water and pat dry.
Combine the zucchini, mushrooms and macaroni in a salad bowl and chill while you prepare the dressing.
Place all the remaining ingredients except the peanuts in a blender and whip until smooth but not too thick.
Coat the salad lightly with the dressing.
Chill well and serve garnished with roasted peanuts.
Any leftover dressing will keep for 2 days in the refrigerator.
Sprinkle with salt and let stand for 30 minutes.
Rinse under cold water and pat dry.
Combine the zucchini, mushrooms and macaroni in a salad bowl and chill while you prepare the dressing.
Place all the remaining ingredients except the peanuts in a blender and whip until smooth but not too thick.
Coat the salad lightly with the dressing.
Chill well and serve garnished with roasted peanuts.
Any leftover dressing will keep for 2 days in the refrigerator.
Chef
