Title: Italian Zucchini Salad
Categories: Salad
Yield: 12 Servings

2	lb	Zucchini
1/2	c	Water
2	ts	Seasoned salt
12	lg	Ripe pitted olives; quartered
2/3	c	Olive oil
1/2	c	Wine vinegar
1	ts	Salt
1/2	ts	Paprika
1/2	ts	Pepper
1/2	ts	Sugar
1/4	ts	Basil leaves
1		Clove garlic
1		Avocado
		Pimento or red pepper stirps

Wash zucchini; cut off ends. Cut into 3/4" slices. Combine water and seasoned salt; pour over zucchini in saucepan. Cook until crisp-tender. Drain; add olives; set aside. Combine oil, vinegar, salt, paprika, pepper, sugar and basil. Spear garlic on toothpick; add to dressing. Pour over zucchini mixture in bowl; stir gently. Chill overnight. Remove garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimento or red pepper. Yield 12 servings.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Taste of Home

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