1 Lb cubed zucchini-- Boil unitl tender but crisp. Don't over cook.
Mix
1 tsp. garlic salt
1/4 tsp paprika
1 tsp sugar
1tsp coarse black pepper
1/4 cup basil vinegar
1/2 cup basil leaves
1/3 cup olive oil
Pour over drained hot zucchini.
Refrigerate. Add drained black olives before serving.
From the kitchen of Sharon Wiser.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment