Thursday, August 1, 2013

Zucchini Salad with Red Onion

Quick, easy and delish!

Source:  Everyday Food magazine, June 2007

1 T. red-wine vinegar
1 T. olive oil
coarse sea salt and ground pepper
1/2 small red onion, very thinly sliced
4 small zucchini (about 1 1/2 lbs. total)

In a medium bowl, whisk together vinegar and oil; season with salt and pepper.  Stir in onion, and let stand 15 min.

Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds.  Add to bowl with dressing, season with salt and pepper; toss to combine.

Serves 4

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