Recipe: Zucchini Carrot Vinaigrette

ZUCCHINI CARROT VINAIGRETTE

4 carrots, pared, sliced diagonally
1/2 cup water
2 large zucchini, sliced
FOR THE DRESSING:
6 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp chopped scallions
2 tsp lemon juice
1 1/4 tsp salt
1/2 clove garlic, minced
1/2 tsp dried leaf basil
1/4 tsp dry mustard
1/4 tsp hot pepper sauce
1/4 tsp sugar

Place carrots and water in medium saucepan. Cover and simmer 20 minutes, until crisp-tender. Drain. Set aside with sliced zucchini.

In large bowl mix together the ingredients for the dressing. Add prepared carrots and zucchini. Cover and chill.

Servings: 8
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