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Serving Size: 8
6 Fluid Ounces Olive oil
2 Fluid Ounces Red Wine Vinegar
1 Tablespoon Fresh Parsley -- minced
1/2 Teaspoon Fresh Thyme
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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