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My husband, Robert, doesn't care much for zucchini, but even he likes this salad, so it's one I make often. The dressing is generous—it can be used on other green salads and even to marinate meats for the grill. I'm always trying new recipes, and I have lots of eager tasters with three children, six grandchildren and six great-grandchildren. I've entered recipe contests many times before, but this is the first time I've had a recipe picked. It's the nicest feeling!
This recipe is:
Contest Winning
Quick
Diabetic Friendly
Diabetic Exchanges: One serving equals 1 vegetable, 3 fats; also 167 calories, 469 mg sodium, 0 cholesterol, 5 gm carbohydrates, 1 gm protein, 17 gm fat.
Originally published as Italian Zucchini Salad in Country Woman May/June 1987, p29
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Reviewed on Oct. 17, 2011 by galinthewoods
After the zucchini is marinated in this dressing, it tastes just like marinated artichoke hearts (with a little different texture of course). I like avocado in things, but I was surprised that I liked the zucchini pieces in this salad better than I liked the avocado pieces. I am glad the avocado was there though, because without them it would not seem like much of a combined "salad." The toothpick in the garlic clove is an awesome idea for finding it later and fishing it out. The wooden pick may also add in the dispersion of flavor during marinating? The only thing I didn't enjoy about my experience with this was that the recipe doesn't say how long to cook the zucchini so it is too easy to over or under cook it.
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