Recipe: Zucchini Tossed Salad with Garlic Bun Sticks (with radishes, green onion and blue cheese)

ZUCCHINI TOSS

1 head lettuce, washed and chilled
1 small head romaine, washed and chilled
1/4 cup olive oil or salad oil
2 medium zucchini, thinly sliced
1 cup sliced radishes
3 green onions, sliced
3 tbsp crumbled blue cheese
2 tablespoon tarragon or wine vinegar
1 small clove garlic, crushed
Salt, to taste
Generous dash freshly ground pepper

Into large salad bowl, tear greens into bite-size pieces (about 10 cups). Toss with oil until leaves glisten.

Add zucchini, radishes, onions and cheese. Combine vinegar, garlic, salt and pepper; pour over salad and toss.

Try this salad with:

BUTTERED GARLIC BUN STICKS

3 or 4 frankfurter buns
Butter or margarine, softened
Garlic salt (or garlic powder), to taste

Heat oven to 425 degrees F.

Cut frankfurter buns lengthwise in half. Brush cut sides with butter; sprinkle with garlic salt/powder. Place butter side up on ungreased baking sheet.

Bake 5 to 8 minutes or until light brown.

Makes 6 to 8 servings
From: BV/AR