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Jewish Recipes --> Recipes --> Salads and Dressings

Mushroom-Zucchini Salad (pareve) (p. 95) Next: Israeli Salad
Recipe Ingredients:
  • 1/2 lb. sliced fresh mushrooms (2 1/2 C.)
  • 1 zucchini, thinly sliced
  • 1 tomato, diced
  • 1/4 C. sliced green onion
  • 2 T. olive oil
  • 2 T. white vinegar
  • 1 t. salt
  • 1/2 t. coarsely ground pepper
  • 1/2 t. marjoram, crumbled
  • Lettuce leaves


California Kosher

Combine mushrooms, zucchini, tomato and green onion. Combine remaining ingredients; pour over vegetables. Toss gently. Serve on lettuce-lined plates.

Serves 6.
Rosalie Weiner

 Kosher Mushrooms -- Salads -- Zucchini

  Back: Israeli Salad - Next: Israeli Salad
Cooking Tips:    Jicama

A crisp, sweet turnip-shaped root vegetable (Pachyrhizus erosus) used raw in salads and as crudités or cooked in stews. Also called Mexican turnip, yam bean.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods