Zucchini Salad

Portion Size: 1/2 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
4 small zucchiniWashed, trimmed and thinly sliced
1/2 small sweet onionWashed, peeled and thinly sliced
1 lemonWashed, 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
1Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
2Combine zucchini, onion, and parsley together in a bowl.
3Mix lemon zest, lemon juice, white wine vinegar, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper.
4Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies.
5Pour dressing over zucchini mixture; toss to coat. Chill until ready to serve. 

Jacqueline Larson M.S., R.D.N. and Associates