RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Mushroom Zucchini Salad - pareve
From Pat Gold's collection Pat Gold was a friend of mine, and she died about a year and a half ago. She worked very hard to help create this newsgroup. I am thrilled to be able to present some of the recipes she collected, as a memorial to her. Beth Greenfeld * * * * * * * * MUSHROOM-ZUCCHINI SALAD (serves 6) from: California Kosher Adat Ari El Synagogue, North Hollywood, CA. 1/2 pound sliced fresh mushrooms (2-1/2 cups) 1 zucchini, thinly sliced 1 tomato, diced 1/4 cup sliced green onion 2 tablespoons olive oil 2 tablespoons white vinegar 1 teaspoon salt 1/2 teaspoon coarsely ground pepper 1/2 teaspoon marjoram, crumbled Lettuce leaves Combine mushrooms, zucchini, tomato and green onion. Combine remaining ingredients; pour over vegetables. Toss gently. Serve on lettuce-lined plates.
