Polynesian Village Resort Zucchini Salad With Pioneer Hall Vinai

Ingredients

• 8 ounces sliced zucchini, unpeeled
• 2/3 cup chopped onion
• 1 tablespoon chopped red pepper
• 1/8 teaspoon tarragon leaf
• 1 teaspoon sugar
• 1 tablespoon vinegar
• 3 tablespoons vegetable oil
• salt
• fresh ground pepper

Pioneer Hall Vinaigrette (use 1/2 cup)

• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/2 teaspoon sugar
• 1/8 teaspoon fresh ground pepper
• 1/2 teaspoon basil leaves, crushed
• 1/4 teaspoon oregano leaves, crushed
• 1/4 cup red wine vinegar
• 1/2 teaspoon chopped sweet relish
• 1/2 teaspoon chopped capers
• 1/2 teaspoon chopped green olive
• 1 teaspoon chopped red pepper
• 1/2 teaspoon chopped parsley
• 1/2 teaspoon chopped green onion
• 1/2 teaspoon chopped Spanish onion
• 1/2 garlic clove
• 1 1/4 cups vegetable oil
• 1/2 hard-boiled egg, chopped

Directions

1. 1

   Vinaigrette.

2. 2

   Combine all ingredients to and including the red wine vinegar.

3. 3

   Then add everything except the oil and egg. Mix.

4. 4

   Now add the oil and egg. Stir gently with spoon.

5. 5

   Salad:.

6. 6

   Combine all the salad ingredients and mix well.

7. 7

   Season to taste with salt and pepper.

8. 8

   Chill. Serve as salad.

9. 9

   NOTE FOR VEGAN IMPORTANT: OMIT THE EGG. It works very well without it. For Ovo vegetarians and all others leave it in unless you cannot consume eggs.