Easy recipe for your “4th” potluck

You gardeners out there are probably harvesting some tender and delicious zucchini this month.  Here’s a quick make-ahead recipe that goes over well on a sizzling summer’s day – or any day!
1/3 cup extra-virgin olive oil
1/4 cup organic white wine vinegar or white balsamic vinegar
1 tsp. dried basil
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
1/4 tsp. garlic powder
2-3 medium organic zucchini, thinly sliced into a bowl
In a small bottle, shake the first six ingredients together.  Pour over zucchini and toss until all pieces are coated.  Cover and chill for at least 2 hours, or until ready to serve.  Stir again well before serving.  4-5 servings; recipe may be doubled or tripled.
This recipe is found in the “Healthful Cooking Made Simple” book by Mrs. Thropay, available for purchase in our office.  Check out and try some of the many other great potluck recipes there, such as “Green Bean Tomato Salad,” “Summer Garden Salad,” and of course, “Picnic Potato Salad.” 
All of the recipes in this book are the winning combination of healthful AND delicious.  You will not only provide guilt-free food, you will also be asked for these dishes again!
It’s hard to believe that July 4th is just a week away.  Of course, we will be closed next Friday the 4th, so be sure to schedule your appointments for Monday through Thursday of next week.  We’ll be open, as always, for nutrition, chiropractic, and massage services. 
See you soon at the place “Where Healthy Happens” !

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