| Zucchini Vinaigrette
5 to 6 medium zucchini, sliced into strips like pickle slices and cut in half once
1 envelope of Good Seasons Low calorie Italian mix
1/2 cup of wine vinegar
1/2 cup of water
1 tablespoons of freeze dried chives
2 tablespoons of finely chopped green pepper
Italian parsley
pimientos |
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Pour vinegar and water into a shaker bottle with dry salad dressing mix, and shake well. Add the chives, parsley and green pepper. Cook the zucchini in boiling, salted water until barely tender, about 2 minutes. Drain. Arrange in shallow dish and pour the dressing mix over. Refrigerate. When serving, garnish with pimiento strips. This can stay in your refrigerator for three or four days, and will serve 6
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