1/4 C. White wine vinegar ½ t. onion powder
2 T. Fresh chopped cilantro ½ t. ground cumin
1 T. Olive oil ½ t. garlic powder
1/4 t. pepper 1/4 t. salt
Combine the above ingredients in a ziplock bag & shake to blend.
Add to bag:
1 C. Julienne cut zucchini
1 C. Julienne cut yellow squash
2 T. Chopped green onion
Refrigerate for 8 hours...turning occasionally.
Contributed by Kathryn McCarrel
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