Marinated Zucchini Salad Recipe
Summary
HealthyHigh Protein
Ingredients
| Carrots | 3 Medium | |
| 1 9-ounce package frozen artichoke hearts | ||
| Zucchini | 1 Medium, sliced | |
| Salad oil | 1/3 Cup (16 tbs) | |
| White vinegar | 1/3 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Dried marjoram | 1 Teaspoon, crushed | |
| Salt | 3/4 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Lettuce | ||
| 2 ounces gorgonzola or blue cheese, crumbled | ||
Directions
Cut carrots into 3-inch lengths.
In covered saucepan cook carrots in a small amount of boiling salted water about 10 minutes or just till tender.
Drain; cut into thin sticks.
Cook frozen artichoke hearts according to package directions; drain.
Halve any large artichokes.
Place carrots, artichokes, and zucchini in a plastic bag; set in shallow pan.
For marinade combine salad oil, vinegar, garlic, marjoram, salt, sugar, and dash pepper; pour over vegetables.
Close bag.
Refrigerate several hours or overnight, turning occasionally.
To serve, drain vegetables and arrange on individual lettuce-lined salad plates.
Sprinkle with gorgonzola or blue cheese.
In covered saucepan cook carrots in a small amount of boiling salted water about 10 minutes or just till tender.
Drain; cut into thin sticks.
Cook frozen artichoke hearts according to package directions; drain.
Halve any large artichokes.
Place carrots, artichokes, and zucchini in a plastic bag; set in shallow pan.
For marinade combine salad oil, vinegar, garlic, marjoram, salt, sugar, and dash pepper; pour over vegetables.
Close bag.
Refrigerate several hours or overnight, turning occasionally.
To serve, drain vegetables and arrange on individual lettuce-lined salad plates.
Sprinkle with gorgonzola or blue cheese.
Chef
