For the dressing, in a 10-cup plastic container, combine the vinegar, lemon juice, basil, oregano, garlic, and salt. Shake gently to combine, then add the oil and several grinds of the pepper. Cover tightly and shake vigorously to blend. Set aside for an hour so the flavors can meld.
In layers, add the broccoli, green and red pepper rings, onion, beans, carrots, zucchini, mushroom, tomatoes, and spinach. Cover and shake vigorously to coat the salad with the dressing. Serve immediately or marinate in the refrigerator for 2 to 24 hours. Garnish with soynuts and serve.
Makes 4 servings.
Reprinted with permission from ©2005, Dana Jacobi, 12 Best Foods Cookbook, published by Rodale
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