Minted Zucchini Salad, from Carol Anderson of Salt Lake City, Utah, is a great way to use up some of the fresh crop from your garden. Lemon and mint accent the zucchini slices nicely.
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced fresh mint
- 1/4 teaspoon salt
- Dash cayenne pepper
- 1-1/2 pounds zucchini, thinly sliced
- In a large bowl, whisk the oil, lemon juice, mint, salt and cayenne until blended. Add zucchini; toss to coat. Refrigerate until serving. Yield: 6 servings.
Originally published as Minted Zucchini Salad in Taste of Home August/September 2005, p 20
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