Kalyn Marinated Zucchini Salad

By Stina

Ingredients

• Dressing:
• 4-5 small zucchini, cut into half moon slices about 1/2 inch thick
• 1 can large pitted black olives, drained very well
• 1 jar marinated artichoke hearts, drained very well
• 1 red or green pepper chopped into pieces about same size as zucchini
• 1 red onion chopped into pieces about same size as zucchini
• 1 cup Newman's Own Olive Oil and Vinegar Dressing
• (or your favorite Italian dressing with no sugar)
• juice of half lemon (2 T)
• 1/4 cup grated Parmesan, Asiago, or Romano cheese
• 1 T dried basil
• 1 tsp. dried oregano
• additional 1/4 cup grated parmesan to sprinkle over salad just before serving

Details

Servings 4
Adapted from kalynsprintablerecipes.blogspot.com

Preparation

Step 1

additional 1/4 cup grated parmesan to sprinkle over salad just before serving

Combine zucchini, olives, artichoke hearts, red pepper and red onion in plastic or glass container with a lid. Pour dressing over, just enough to cover veggies, and stir gently. (I usually only use part of the dressing to marinate the veggies and then stir in a little more dressing when I serve it.)

Marinate in refrigerator 4-8 hours. If you can turn it over once in a while to keep the vegetables covered with dressing that would be great, but it's not essential. Just before serving add a little additional parmesan cheese and reserved dressing.

At the risk of sounding like a cheese snob, let me say that this is best with freshly grated cheese. I like to grate it on the large side of the grater for the final 1/4 cup and serve the salad with the grated cheese not mixed in. However if all you have is pre-grated parmesan, not to worry. It will still be yummy.