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Zucchini Carrot Salad
By Matthew Keegan
Summer is nearing and it is time to start thinking about serving succulent garden grown or farm fresh salads. This zesty Zucchini Carrot Salad recipe is certain not to disappoint you or your guests as it is an attractive meal to dish out after a hot summer's day! No cooking is involved; consider serving it with bread, if so desired.
Ingredients:
1 {one} bunch of romaine lettuce, cut into quarter sized pieces
1 {one} medium head iceberg lettuce, cut into quarter sized pieces
2 {two} medium or one large zucchini, sliced thinly
3 {three} green onions, sliced
1 {one} can -- 6 oz. of pitted ripe olives, small, drained
1 {one} cup thinly sliced or chopped carrots
1/2 cup grated Parmesan cheese
1/2 cup of finely chopped bacon
1/2 cup of Italian dressing
Directions:
Toss all the ingredients together in a large bowl except for the salad dressing and the chopped bacon.
Pour dressing over the salad and toss.
If desired, sprinkle liberally with bacon.
Servings:
6 to 8 people
Substitutions:
Select imitation bacon, low calorie Italian, Caesar or Greek dressing
Another option:
You could also consider adding basil, parsley and cherry tomatoes to the salad to give it a richer, more robust Italian flavor:
If Desired, Add:
1 {one} cup of cherry tomatoes, halved
1 {one} tbsp. of parsley
Sprinkle crushed, dried basil over the salad
Matt manages the Corporate Flight Attendant Community at http://www.corporateflyer.net where the discussion is as much about food service as it is about flight.
Article Source: http://EzineArticles.com/
