Italian zucchini salad

 
                           Italian Zucchini Salad
 
 Recipe By     : Taste of Home
 Serving Size  : 12   Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        zucchini
      1/2  cup           water
    2      teaspoons     seasoned salt
   12      large         ripe pitted olives -- quartered
      2/3  cup           olive oil
      1/2  cup           wine vinegar
    1      teaspoon      salt
      1/2  teaspoon      paprika
      1/2  teaspoon      pepper
      1/2  teaspoon      sugar
      1/4  teaspoon      basil leaves
    1                    clove garlic
    1      avocado       
                         pimento or red pepper stirps
 
 Wash zucchini; cut off ends.  Cut into 3/4" slices.  Combine water and
 seasoned salt; pour over zucchini in saucepan.  Cook until crisp-tender.
  Drain; add olives; set aside.  Combine oil, vinegar, salt, paprika, pepper,
 sugar and basil.  Spear garlic on toothpick; add to dressing.  Pour over
 zucchini mixture in bowl; stir gently.  Chill overnight.  Remove garlic.
 Several hours before serving, peel avocado; cut into slices.  Add to salad;
 stir.  Garnish with pimento or red pepper.  Yield 12 servings.
 
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