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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
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California Kosher |
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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. |
