Poor Girl Cooks: Zucchini Salad +an update!

Okay, first of all, I have not been blowing off the blog. I've actually been diligently trying to figure out how to make macaroni and cheese from scratch at home. I want you to know that it was been a TOTAL FAILURE. Apparently basic things like muffins and cheese sauces are beyond my abilities. At any rate, I'm hungry, there's no dinner, and this was my backup plan.

I present: Zucchini Salad!


I feel like everytime I go to the farmer's market I find myself saying "Boy I really wish I liked zucchini" (or eggplant, but I'm not made of miracles). So I found a recipe similar to the one that I used on the internet (it's for more than just porn!) and set myself to chopping veg for about an hour while the macaroni and cheese was plotting my demise. It turned out very nice and colorful, except that I think I would use an orange pepper next time instead of green to help diversify the presentation.


It's delicious, a good way to sneak zucchini into the diets of those of us who believe the vegetable is good for nothing more than making chocolate cake. Cheers!

Zucchini Salad

3 small zucchini
1 red apple
1 sweet pepper
2-3 stalks of celery
1/2 packet of dried onion soup mix
3/8 cup white vinegar
3 tbsp olive oil
3/8 cup cider vinegar
salt and pepper to taste

In a small bowl, whisk together white vinegar and onion soup mix. Set aside.

Chop your produce and place it into a large bowl. Thoroughly whisk olive oil, cider vinegar, salt and pepper into the onion soup mix. Pour over produce and stir. Allow the salad to sit for about 4 hours in the refrigerator to allow the flavors to combine.

Obviously you could double this recipe to use up the whole soup package, but no two people can consume that volume of zucchini before it goes bad...so use your discretion.


In other news, here's a photo of horribly ruined macaroni and cheese!


Maybe the universe wants me to be vegan...