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Zucchini and Mushroom Salad
This recipe is kosher for Passover.
Zucchini and Mushroom Salad Eileen Goltz | Pareve
35 minutes 15 minutes
10 minutes
10 minutes
6 to 8 servings

  • 1 lb. mushrooms
  • 8 small to medium zucchini
  • ¼ cup apple cider vinegar
  • 2 Tablespoons olive oil
  • 2 sprigs fresh tarragon
  • ¼ cup water
  • ¼ cup dry white Passover wine
  • Salt and pepper to taste

  1. Clean the mushrooms and slice them in half. Cut the zucchini into 1 inch lengths.
  2. 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.
  3. Drain the vegetables, remove the tarragon and place them in a bowl. Refrigerate till cold. Season with salt and pepper.
  4. Can be served cold or at room temperature.

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