Recipe - Italian Zucchini Salad

2 pound Zucchini
One half cup Water
2 teaspoon Seasoned salt
12 lg Ripe pitted olives;
quartered
2/3 cup Olive oil
One half cup Wine vinegar
1 teaspoon Salt
One half teaspoon Paprika
One half teaspoon Pepper
One half teaspoon Sugar
One fourth teaspoon Basil leaves
1 Clove garlic
1 Avocado
Pimento or red pepper stirps

Wash zucchini; cut off ends. Cut into 3/4" slices. Combine water and
seasoned salt; pour over zucchini in saucepan. Cook until crisptender.
Drain; add olives; set aside. Combine oil, vinegar, salt, paprika, pepper,
sugar and basil. Spear garlic on toothpick; add to dressing. Pour over
zucchini mixture in bowl; stir gently. Chill overnight. Remove garlic.
Several hours before serving, peel avocado; cut into slices. Add to salad;
stir. Garnish with pimento or red pepper. Yield 12 servings.

Recipe by: Taste of Home Posted to MCRecipe Digest V1 #683 by L979@aol.com
on Jul 21, 1997