| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Mexican, Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
|
Yellow squash; cut into thin strips |
| 3 |
|
Zucchini; cut into thin strips |
| 3 |
|
Green onions; chopped |
| 2/3 |
c |
White wine vinegar |
| 3 |
tb |
Chopped fresh cilantro |
| 2 |
tb |
Olive oil |
| 1 |
|
Garlic clove; pressed |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
Combine first 3 ingredients in a shallow dish. Combine vinegar and next 6
ingredients in a jar; cover tightly, and shake vigorously. Pour over
vegetable mixture; toss gently. Cover and chill at least 8 hours. Toss
gently before serving. Makes 4 servings.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998
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