Zucchini Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 small zucchini | Washed, trimmed and thinly sliced |
| 1/2 small sweet onion | Washed, peeled and thinly sliced |
| 1 lemon | Washed, zested and juiced |
| 2 tablespoons white wine vinegar | |
| 1 teaspoon Dijon mustard | |
| 2 teaspoons white sugar | |
| ½ teaspoon salt | |
| ¼ teaspoon ground black pepper | |
| 2 tablespoons olive oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry. | |
| 2 | Combine zucchini, onion, and parsley together in a bowl. | |
| 3 | Mix lemon zest, lemon juice, white wine vinegar, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. | |
| 4 | Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. | |
| 5 | Pour dressing over zucchini mixture; toss to coat. Chill until ready to serve. |
Posted in Vegetable Salad Recipes
