Harps Recipes

http://www.harpsfood.com/Recipes/Detail/6251/

Fresh Zucchini and Mushroom Salad

Yield: 6 to 8 servings

Ingredients

1 pound fresh mushrooms, cleaned and sliced in half
8 small to medium zucchini, cut into 1- inch lengths
1/4 cup apple cider vinegar
2 Tablespoons olive oil
2 sprigs fresh tarragon
1/4 cup water
1/4 cup dry white wine
Salt to taste
Pepper to taste

Directions:

Place mushrooms, zucchini, vinegar, olive oil, tarragon, water and wine in a skillet and cook until the zucchini is crisp and tender. Remove from heat and cover, letting stand for 10 minutes.

Drain the vegetables, remove the tarragon and place vegetables in a bowl. Refrigerate until cold. Season with salt and pepper.

Serve cold or at room temperature

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Harps Recipes

http://www.harpsfood.com/Recipes/Detail/6251/

PWS 29