Ingredients
-
2 teaspoons olive oil
-
3 zucchini, sliced into 1/4 inch rounds
-
1 teaspoon white sugar
-
1/2 cup black olives, sliced
-
1/4 cup almonds, slivered
-
3 tablespoons cider vinegar
-
1/3 cup chili sauce
-
1/3 cup bottled Catalina dressing
-
2 tablespoons fresh parsley, minced
-
1/2 teaspoon dried tarragon
-
1/4 teaspoon dried oregano
-
salt & pepper
-
4 -6 cups fresh salad greens
-
1 garlic clove
Instructions
- Saute garlic in olive oil. Add zucchini and stir-fry until just tender. Discard garlic clove.
- Remove zucchini from pan into a large bowl. Add sugar to pan, then add olives, almonds, vinegar, chili sauce, dressing, and all dry ingredients. Cook over medium heat for 2 minutes, stirring to blend flavors.
- Pour sauce over zucchini; toss lightly. Cover and chill overnight.
- Serve on salad greens.