This recipe submitted by T. Johnson will please zucchini growers who have an abundant zucchini harvest. Fresh mushrooms and tomatoes make a refreshing addition to the salad.
ZUCCHINI SALAD WITH HOT BACON DRESSING
2 slices bacon
2 tablespoons sugar
2 teaspoons cornstarch
1/3 cup cider vinegar
1/3 cup water
1 teaspoon soy sauce
1/4 teaspoon black pepper
4 cups (about 4 medium) shredded zucchini
1/4 cup finely chopped onion
Tomato slices or cherry tomatoes
Fry bacon in small skillet until crisp. Drain on paper towels, reserving 1 tablespoon drippings in skillet. Stir sugar and cornstarch into drippings. Add vinegar, water, soy sauce and pepper. Cook until mixture boils and thickens, stirring constantly. Set aside and let cool slightly.
Crumble cooked bacon. Combine in bowl with zucchini and onion. Season to taste with salt. Toss with dressing. Arrange on serving platter or individual salad plates with tomato slices and mushrooms. Makes about 4 servings.
--MRS. T. JOHNSON
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