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Zucchini Vinaigrette Recipe
|Italian salad dressing mix||1 Ounce (1 Package)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Finely chopped green pepper||2 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
|Finely chopped green onion||1⁄4 Cup (4 tbs)|
|Sweet pickle relish||3 Tablespoon|
Serving size: Complete recipe
Calories 1360 Calories from Fat 1098
% Daily Value*
Total Fat 124 g191.1%
Saturated Fat 7.6 g38.2%
Trans Fat 2 g
Cholesterol 10 mg
Sodium 745.5 mg31.1%
Total Carbohydrates 62 g20.8%
Dietary Fiber 15.1 g60.2%
Sugars 38 g
Protein 15 g30.4%
Vitamin A 146.6% Vitamin C 520.7%
Calcium 23.7% Iron 41.2%
*Based on a 2000 Calorie diet
Cook in a small amount of boiling salted water about 3 minutes, or until crisp-tender.
Drain if necessary and cool; put into a shallow dish.
While zucchini is cooling, combine the remaining ingredients in ajar with a tight-fitting lid.
Cover and shake vigorously to mix well.
Pour vinaigrette sauce over zucchini.
Chill 4 hours or overnight.