Marinated Zucchini Artichoke Salad
Author: Best of Bridge (with slight modifications by Food Musings)
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 8-10
- 3 small zucchini
- 1 14 oz. can of artichokes, drained & quartered
- ½ c canola oil
- ¼ c red wine vinegar
- 1 T fresh lemon juice
- 2 T freshly grated Parmesan cheese
- 2 T grated onion
- 1 t Worcestershire sauce
- coarsely ground salt & pepper to taste
- ¾ t sugar t dry mustard
- 1 t basil
- 1 t oregano
- 1 head romaine, torn
- 2-3 T fresh parsley, chopped
- 1 c fresh mushrooms, sliced
- Leaving skin on, thinly slice zucchini and place in a bowl with the artichokes.
- Combine all except last ingredients in a blender for 30 seconds (or shake well).
- Pour over veggies and let marinate at least 2 hours (at room temperature).
- Add parsley, mushrooms and lettuce to salad bowl.
- Just before serving, toss together with the veggies (marinade and all).
Recipe by Food Musings at http://foodmusings.ca/food-celebrations/shower-them-with-love/
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