Zucchini and Mushroom Salad (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz.

Ingredients 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

Instructions

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. 

Serving Size

Serves 6 to 8.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .