This 4th of July we went to our friends home in Round Rock TX to watch the parade from the front yard of their beautiful vintage home. The parade was wonderful with lots of colorful floats, bands on trailers, horses, and even a group of people riding their longhorns! It was the epitome of small town American with a pure Central Texas feel. What a perfect day. Of course there was tons of food including frito pie, hot dogs, chili and more cakes and cookies than someone with a sweet tooth could dream of! But my favorite dish was the Zucchini salad. It w had just the right sweet and tangy flavor mix but the key was the crisp veggies. I asked for the receipe and am going to share it with you all.
12 medum zucchini thinly sliced,
1 bell pepper (red, green orange or yellow ) finely chopped
3 stalks celery chopped
1 medum to large purple onion sliced thinly
1 1/2 cups sugar
3/4 cup vinegar
1tsp salt
Place zucchini, pepper and celery in bowl. Cover with boiling water for five minutes. Drain. Add onion slices. Bring vinegar, sugar, and salt to a boil then cool. Cover zucchini mixture with liquid then gently stir. Let cool in refrigerator for several hours or overnight. Use chopped parsley as garnish if desired before serving.
It was in the 100's on the 4th and this salad was as cool and tasty as all get out! Perfect for any outdoor get together or with your favorite grilled main course!
Enjoy!
Deb Dahlberg Rowland- a Realtor in Bastrop Texas
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