Too hot to bake!

Well, it has been too hot to bake this week.  Maisie and I have been trying to stay cool by going swimming or taking rides in the air conditioned car.  Dinners have been mostly Milk Crackers with blueberries or BLT sandwiches.  One night I felt a little adventurous though and made this simple salad.

Zucchini Sald

Zucchini Salad

1 medium zucchini

2 carrots

1/4 cup olive oil

Juice of one lemon

1 Tbsp. rice vinegar

2 cloves garlic, smashed

1/2 tsp. dried thyme

salt to taste

Using a vegetable peeler slice the zucchini and carrot into long strips.  Mix the oil, lemon juice, vinegar, garlic, thyme and salt in jar, shake well.  Pour dressing over vegatables and let sit for 10 minutes, serve cold.  Serves 4.

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