Frank's Garden Vegetable and Stuffed Zucchini Flower Salad


2 oranges
1 pound mixed summer greens
1 medium cucumber, peeled, seeded, and cut into large dice
1 cup cherry tomatoes
1 medium zucchini, shaved lengthwise with a vegetable peeler
3/4 cup Buttermilk Vinaigrette
Stuffed Zucchini Flowers


Cut ½ inch off the top and bottom of oranges; then, slicing from cut end to cut end, carefully remove the outer white pith. Using a knife, carefully remove each individual segment, leaving no pith or membrane attached.

In a large bowl, combine oranges, greens, cucumber, tomatoes, zucchini, and Buttermilk Vinaigrette, tossing well to coat ingredients. Arrange mixture on a large serving platter (or divide among six serving plates). Place Stuffed Zucchini Flowers on top of greens. Serve immediately.

Buttermilk Vinaigrette

Stuffed Zucchini Flowers


6 servings


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