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TOMATO ZUCCHINI SALAD

Serving Size: 8   

Dressing
6 Fluid Ounces Olive oil
2 Fluid Ounces Red Wine Vinegar
1 Tablespoon Fresh Parsley -- minced
1/2 Teaspoon Fresh Thyme
                      
Salad
2 Pounds Zucchini -- sliced
2 Pounds Tomatoes -- sliced
8 Medium Eggs, Hard-boiled -- sliced


Combine Dressing ingredients and mix well.

Poach Zucchini 2-3 minutes, CHILL IMMEDIATELY & THOROUGHLY.  DRAIN.

Alternate slices of Tomato and Zucchini in pinwheel.
Garnish with Egg slices.

Drizzle Vinaigrette Dressing over salad.

Serving Ideas: Garnish with whole Basil leaves.


Per Serving: 295 Calories; 26g Fat (77.1% calories from fat); 8g Protein; 9g Carbohydrate;
2g Dietary Fiber; 212mg Cholesterol; 75mg Sodium.
 

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