Kitchen Table: Zucchini Salad Dressing with Fresh Basil


| August/September 1996



Makes about 1 cup

This zucchini salad dressing is thick, tangy and clings well to salad greens.

• 1 small zucchini, coarsely chopped
• 1/2 cup mayonnaise
• 1/4 cup dairy sour cream
• 2 tablespoons buttermilk
• 1 tablespoon snipped fresh basil
• 1 clove garlic, finely minced
• 1 tablespoon finely minced onion
• 1/4 teaspoon freshly ground black pepper

1. In a blender or food processor, blend all the ingredients until the mixture is nearly smooth.

2. Store, covered, in the refrigerator for as long as a week.

—Angela Biggin, Lyons, Illinois





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