It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Cucumber Zucchini Salad
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- #33867
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 medium cucumbers, scored with a fork, not peeled but sliced very thinly
2 medium zucchini, raw, same size as cucumbers, prepared the same way
1/2 cup white sugar
1/2 cup white vinegar
1 cup hot water
1 tablespoon salt
1 teaspoon coarse black pepper (fresh ground if available)
1 teaspoon crushed red pepper
directions
In a 2-quart bowl, arrange in alternate layers the cucumber slices and the zucchini slices.
Dissolve sugar in the hot water, and add salt, black pepper (fresh ground if available), and crushed red pepper. Blend in the white vinegar.
Drain any water formed from cucumbers before adding the dressing. Allow vegetables to marinate in the dressing at least 1 hour before serving.
Serve with meat, fish, or poultry.
NOTE: No oil is used in the above dressing. The amount of sugar is not excessive for this kind of dressing. An artificial sweetener may be substituted for the sugar if desired.
added by
westher
nutrition data
68 calories, 0 grams fat, 17 grams carbohydrates, 1 grams protein per serving. This recipe is low in fat.
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reviews & comments
July 26, 2009
Good crispy combination. It was a good match for our church buffet. Several people went back more than once!