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Italian Zucchini Salad

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

12 ServingsPrep: 20 min. + chilling

Ingredients

2 pounds zucchini
1/2 cup water
2 teaspoons seasoned salt
12 large ripe pitted olives
2/3 cup olive oil
1/2 cup white wine vinegar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon sugar
1/4 teaspoon basil leaves
1 clove garlic
1 California Avocado
Pimientoor red pepper strips

Directions

Wash zucchini; cut off ends. Cut into 3/4-in. slices. Combine water
and salt; pour over zucchini in saucepan. Cook until tender-crisp.
Drain; set aside.
Cut olives in quarters; add to zucchini mixture. Combine the 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.
Discard garlic. Several hours before serving, peel avocado; cut into

2 of 2

Italian Zucchini Salad (continued)

Directions (continued)

slices. Add to salad; stir. Garnish with pimiento or red pepper.
Yield: 12 servings.

Nutrition Facts: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.