This easy salad will take a pound and a half of zucchini off your hands. It is simple and requires very little cooking, and the dill elevates its excellence mightily.
Ingredients
- 4 medium zucchini, about 1 1/2 pounds
- 2 tablespoons imported mustard
- 1 tablespoon red-wine vinegar
- ⅓ cup corn, peanut or vegetable oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 1 tablespoon finely chopped dill
- Nutritional Information
Nutritional analysis per serving (4 servings)
46 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 100 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Trim off ends of zucchini. Cut crosswise into 1/4-inch-thick slices. There should be about 6 cups.
- Bring enough water to boil to cover slices. Add slices and simmer 1 1/2 minutes. Do not overcook; they must remain a bit crisp. Drain quickly, run under cold water and drain thoroughly again. Let cool or chill in the refrigerator.
- Put mustard and vinegar in mixing bowl and start beating with wire whisk while gradually adding oil. Add salt and pepper to taste. Stir in dill.
- Add zucchini slices and toss to blend. Serve.
20 minutes, plus cooling time
Dining and Cooking