Bon Appetit July 1992
About 8 servings.
2 ½ tablespoons balsamic vinegar or red wine vinegar
2 tablespoons orange jucie
1 tablespoon of poppy seeds
½ teaspoons dry mustard
¼ teaspoon salt
½ cup vegetable oil
1 green onion, minced
8 nice sized zucchini, halved lengthwise, and thinly sliced crosswise
Whisk first 6 ingredients in small bowl.
Gradually whisk in oil and then mix in the green onion.
( this can be done the day before and just rewhisk before using)
Place zucchini in large bowl and add dress and season to taste.
NOTE: raw squash is good in most salads using a vinaigrette.