Contributed by: Chris WebAdmin. of RecipesNow.com
Pick a home-grown zucchini from the vegetable garden. Add some fresh mushrooms and a Gay Lea inspired dressing and you have a salad that'll impress everybody!
- 1 lb 500 g zucchini, cut into 1/2 inch slices
- 1 tbsp 15 mL diced pimiento
- 1/2 cup 125 mL bottled Italian dressing
- 1/2 lb 250 mL fresh mushrooms, sliced
- 2 tbsp 30 mL minced onion
- 1/2 clove garlic, crushed
- shredded parmesan cheese
- Spicy Dressing
- 1/3 cup 85 mL Gay Lea Sour Cream
- 1 tsp 5 mL lemon juice
- 1/4 tsp 2 mL marjoram
- dash Tabasco sauce
- dash salt
- dash pepper
Prepare Spicy Dressing (see below); refrigerate until ready to serve.
Cook zucchini in boiling salted water 3 to
5 minutes or until just tender; drain.
Marinate zucchini and pimiento in Italian dressing about 1
hour, tossing often. Drain dressing into a large fry pan. Boil dressing until only oil portion
remains. Add mushrooms, onion and garlic; saute until tender. Drain and add to zucchini;
At serving time, toss Spicy Dressing with zucchini mixture. Serve and garnish with
Blend dressing ingredients and refrigerate to blend flavours.
Preparation time: 10 minutes + marinating and refrigeration time.
Serving Size: Makes 4 servings