BROWSE KOSHER RECIPES

• Baked Goods
• Beverages
• Breads
• Cheese
• Chicken
• Desserts
• Featured Recipes
• Fish
• Holidays
• Kugels
• Marinades
• Meat Recipes
• Pareve Recipes
• Passover
• Pasta
• Relishes/Dressings
• Salads
• Side Dishes
• Soups
• Stuffing
• Traditional Jewish
• Veggies

Zucchini and Mushroom Salad (pareve)

1 lb mushrooms
8 small to medium zucchini
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 sprigs fresh tarragon
1/4 cup water
1/4 cup dry white Passover wine
salt and pepper to taste

Clean the mushrooms and slice them in half.  Cut the zucchini into 1 inch lengths.  Place all the ingredients in a skillet and cook until the zucchini is crisp tender. Remove from heat and cover, letting sit for 10 minutes. Drain the vegetables, remove the tarragon and place them in a bowl. Refrigerate till cold. Season with salt and pepper. Can be served cold or at room temperature.