three color salad
This is a useful salad because it can be made ahead, won't wilt, tastes great and looks absolutely splendid in a glass bowl.
6 zucchini 3 large or 6 small tomatoes, cut into chunks 1 red onion, halved and sliced thin 1 large can pitted black olives, drained 1 tablespoon dried parsley 1/2 teaspoon garlic powder vinegrette dressing of choice (or balsamic vinegar and olive oil to taste) salt and pepper to taste Parboil zucchini about 3 minutes in a LARGE quantity of vigorously boiling water. Remove and run under cold water to stop cooking. When cool, slice. Mix with the rest of the stuff. That's it!! |
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