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Zucchini Salad
2 pounds small zucchini, thinly sliced
1/2 cup snipped fresh dill
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 1/2 teaspoons salt
pepper to taste
1 1/2 cups sour cream (or half plain yogurt)
Combine all ingredients well. Be sure that zucchini slices are well
coated. Chill, covered, for at least 2 hours.
Serves 4-6.
A Midwest Gardener's Cookbook |
