Zucchini Toss

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Zucchini Toss

1 head lettuce, washed and chilled

1 small head romaine, washed and chilled

1/4 cup olive oil or salad oil

2 medium zucchini, thinly sliced

1 cup sliced radishes

3 green onions, sliced

3 tablespoons crumbled blue cheese

2 tablespoons tarragon or wine vinegar

3/4 teaspoon salt

1 small clove garlic, crushed

Generous dash freshly ground pepper

Into large salad bowl, tear greens into bite size pieces (about 10 cups). Toss

with oil until leaves glisten. Add zucchini, radishes, onions and cheese.

Combine vinegar, salt, garlic and pepper; pour over salad and toss.

Makes 6 to 8 servings.

Try this salad with Buttered Garlic Bun Sticks

Heat oven to 425 degrees. Cut 3 or 4 split frankfurter buns lengthwise in half.

Brush each piece with sof~ butter or margarine; sprinkle with garlic salt. Place

on ungreased baking sheet. Bake 5 to 8 minutes or until light brown.

Makes 12 to 16 sticks.

" I would rather walk with God in the dark

than go alone in the light. "

~Blessed, Sugar