2 sm Zucchini; sliced
2 c Potatoes; cooked, diced
1 c Peas; cooked
1 c Carrots; diced, cooked
1/2 c Onion; chopped
3/4 c Sour cream or mayonnaise
1 tb Sweet pickle; diced
2 tb Vinegar
1/2 ts Salt
1/8 ts Pepper
Leaf lettuce
Cut squash into very thin slices, or quarter lengthwise and dice, if
preferred. Combine with all other ingredients and toss lightly. Serve
chilled on a lettuce leaf.
Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977