Polynesian Village Resort Zucchini Salad With Pioneer Hall Vinai - cooking recipe

Ingredients

8 ounces sliced zucchini, unpeeled
2/3 cup chopped onion
1 tablespoon chopped red pepper
1/8 teaspoon tarragon leaf
1 teaspoon sugar
1 tablespoon vinegar
3 tablespoons vegetable oil
salt
fresh ground pepper
Pioneer Hall Vinaigrette (use 1/2 cup)
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/2 teaspoon sugar
1/8 teaspoon fresh ground pepper
1/2 teaspoon basil leaves, crushed
1/4 teaspoon oregano leaves, crushed
1/4 cup red wine vinegar
1/2 teaspoon chopped sweet relish
1/2 teaspoon chopped capers
1/2 teaspoon chopped green olives
1 teaspoon chopped red pepper
1/2 teaspoon chopped parsley
1/2 teaspoon chopped green onion
1/2 teaspoon chopped Spanish onion
1/2 garlic clove
1 1/4 cups vegetable oil
1/2 hard-boiled egg, chopped

Preparation

Vinaigrette.
Combine all ingredients to and including the red wine vinegar.
Then add everything except the oil and egg. Mix.
Now add the oil and egg. Stir gently with spoon.
Salad:
Combine all the salad ingredients and mix well.
Season to taste with salt and pepper.
Chill. Serve as salad.
NOTE FOR VEGAN IMPORTANT: OMIT THE EGG. It works very well without it. For Ovo vegetarians and all others leave it in unless you cannot consume eggs.