Makes 6 Servings
1 pound zucchini, unpeeled
1 medium sweet onion, sliced thinly
1 bunch radishes, sliced thinly
1/2 cup cider vinegar
1/3 cup water
1 tablespoon olive or vegetable oil
1/2 cup Equal Spoonful or Granulated
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried marjoram or tarragon, crushed (optional)
12 cups salad greens
3 tablespoons pine nuts (optional)
2 teaspoons chopped fresh dill (optional)
Use a vegetable peeler lengthwise on the zucchini to make long ribbons. Continue to peel on the same side of the zucchini until the ribbons become too wide for your peeler then rotate the squash and continue. Combine onion and radish slices; set aside.
Whisk together vinegar, water, oil, Equal, salt, pepper and marjoram. Toss dressing and vegetables to combine.
Refrigerate, covered, overnight to allow flavors to blend.
Spoon vegetables over salad greens using a slotted spoon. Top with chopped dill and sprinkle with pine nuts.