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Zucchini, Broccoli and Mushroom Salad

 

 

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Zucchini, Broccoli and Mushroom Salad

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2 bunches broccoli
8 small zucchini
1/2 cup red wine vinegar
2 teaspoons dried savory
3/4 cup olive oil
1/2 cup capers, rinsed and drained
1/3 cup chopped pimiento
3 green onions, sliced
1 teaspoon Dijon mustard
1/2 pound mushrooms
Salt and pepper
Boston lettuce leaves

Break broccoli into bite-size florets; peel stems and cut diagonally into
bite-size pieces. Slice zucchini into thin slices. Cook broccoli in boiling
salted water until crisp-tender, about 4 to 5 minutes. Drain well and chill. Cook zucchini in 1 cup water with 1/4 cup wine vinegar and savory until crisp-tender, about 3 minutes. Drain well, cover and refrigerate.
Combine olive oil, the remaining 1/4 cup wine vinegar, capers, pimiento, onion, mustard, salt and pepper in jar with a tight-fitting lid and shake well. Thinly slice mushrooms into bowl, pour dressing over and mix thoroughly. Line salad bowl with lettuce. Add broccoli, zucchini and mushrooms with dressing and toss lightly. Serves 12.
 

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