Recipe - Marinated Zucchini Salad

2 md Zucchini
One half teaspoon Salt
5 tablespoon White vinegar
1 Clove garlic; minced
One fourth teaspoon Oregano
One half cup Olive oil
1 cup Garbanzo beans; drained (I
leave out and have not
missed them)
3 Green onions; cut or sliced up
One half cup Sliced ripe olives
1 Ripe avocado; cut into 1/2"
cubes
1 Chipotle in adobo sauce;
minced
3 tablespoon Grated Romano cheese or
One half cup Freshly grated Parmesan
cheese
1 Head Boston lettuce; cored,
separated into leaves

Date: Fri, 12 Apr 1996 08:07:33 0400

From: Walt Gray waltgray@mnsinc.com
Cut zucchini in half lengthwise, and slice 1/4" thick, crosswise. Place
slices in bowl and toss with salt. Spread out on several thicknesses of
paper towels to drain for 30 min. Pat dry.

Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini,
onions, beans, and olives. Refrigerate, covered, at least 30 min. and up to
4 hrs. Just before serving, add avocado, chipotle and cheese; toss to mix.
Serve over bed of lettuce. This is INCREDIBLY DELICIOUS!!

CHILEHEADS DIGEST V2 #291

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.