Advertisement

Zucchini Salad That Aims to Please

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

Advertisement

2 teaspoons cornstarch

1/3 cup cider vinegar

1/3 cup water

1 teaspoon soy sauce

Advertisement

1/4 teaspoon black pepper

4 cups (about 4 medium) shredded zucchini

1/4 cup finely chopped onion

Salt

Advertisement

Tomato slices or cherry tomatoes

Mushroom slices

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.

Advertisement

--MRS. T. JOHNSON

Inglewood

The Times pays $10 for readers’ recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.


Advertisement