Polynesian Village Resort Zucchini Salad With Pioneer Hall Vinai

• sliced zucchini, unpeeled8 ounces
• chopped onion2⁄3 cup
• chopped red pepper1 tablespoon
• tarragon leaf1⁄8 teaspoon
• sugar↗1 teaspoon
• vinegar↗1 tablespoon
• vegetable oil↗3 tablespoons
• salt↗
• fresh ground pepper↗
• Pioneer Hall Vinaigrette (use 1/2 cup)
• salt↗1⁄4 teaspoon
• dry mustard1⁄4 teaspoon
• sugar↗1⁄2 teaspoon
• fresh ground pepper↗1⁄8 teaspoon
• basil leaves, crushed↗1⁄2 teaspoon
• teaspoon oregano leaves, crushed↗1⁄4
• cup red wine vinegar↗1⁄4
• teaspoon chopped sweet relish1⁄2
• teaspoon chopped capers1⁄2
• teaspoon chopped green olives1⁄2
• teaspoon chopped red pepper1
• teaspoon chopped parsley1⁄2
• teaspoon chopped green onion1⁄2
• teaspoon chopped Spanish onion1⁄2
• garlic clove↗1⁄2
• cups vegetable oil↗1 1⁄4
• hard-boiled egg, chopped1⁄2

Step-by-step instructions

1. 1

   Vinaigrette.

2. 2

   Combine all ingredients to and including the red wine vinegar.

3. 3

   Then add everything except the oil and egg. Mix.

4. 4

   Now add the oil and egg. Stir gently with spoon.

5. 5

   Combine all the salad ingredients and mix well.

6. 6

   Season to taste with salt and pepper.

7. 7

   Chill. Serve as salad.

8. 8

   NOTE FOR VEGAN IMPORTANT: OMIT THE EGG. It works very well without it. For Ovo vegetarians and all others leave it in unless you cannot consume eggs.