Please consult the OU's guidelines for checking fruits and vegetables.

Zucchini and Mushroom Salad
This recipe is kosher for Passover.
Zucchini and Mushroom Salad Pareve
Serves 6 to 8.


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.