Recipe of the Week: Zucchini and Apple Salad

Here is another recipe from my dear friend and fellow registered dietitian Dona Richwine. I made this salad at Farmers' Markets for the Ask the Dietitian program for the LA County Nutrition Program and it went over superbly. The secret to this recipe is the dressing. You do need a food processor and it is a little more involved than most of the recipes I post, but you can make extra and freeze it.

Zucchini and Apple Salad
Ingredients:
1 small jicama, peeled and cut into julienne strips
2 medium zucchini, sliced thin or in julienne strips
2 Fuji apples, sliced thin
1/4 cup crushed peanuts (optional)

Dressing
1 small shallot, peeled
5 sprigs parsley
Juice of one lemon
2 tablespoons white wine vinegar
1/2 teaspoon dry mustard
Salt and pepper to taste
3 Tbl canola or extra light olive oil


To make dressing:
1. Gently drop the shallot and parsley through your food processor's feed tube with the motor running to mince
2. Add lemon juice, vinegar, mustard, salt and pepper (turn the food processor off before adding these ingredients to avoid mess. Once those ingredients are in there switch it back on)
3. With the food processor on slowly add the oil; mix until well blended and smooth

To make salad:
1. Toss apples with dressing to coat
2. Add remaining ingredients and mix gently but thoroughly
3. Chill about one hour (or eat right away if everything was cold)
4. Drain excess dressing before serving if necessary
5. Sprinkle peanuts on top if desired

As I was writing my mouth was salivating. I think I'm gonna have to make a trip to the store so I can make this. Mmmmm.

Have a fruit and veggie filled day!

(Photo of zucchini courtesy of Accordion Chick, photo of apple courtesy of Royalty-free images)