Carrot Zucchini Salad - a recipe

This week we hosted our Tea & Trivia evening event. Angelica researched the trivia questions pertaining to music of the 2000s and more. There was even a section where you were asked to identify the song by hearing only 10 seconds of the music. There was laughter and competition among tables, in the end, it was all for fun. The theme for next year promises to be 'sitcoms'. Before the trivia event, there was an evening tea. The Carrot Zucchini Salad was popular, and with zucchini in abundance right now, many asked for the recipe.

Carrot Zucchini Salad

4 carrots, peeled and sliced

2 small zucchini, sliced

6 Tbsp. olive oil

2 Tbsp. white wine vinegar

2 tsp. fresh lemon juice

1/2 clove garlic, minced

2 Tbsp. green onions

1 Tbsp. chives

2 Tbsp. parsley, minced

1-1/2 tsp. salt

1/4 tsp. sugar

1/4 tsp. dry mustard

1/4 tsp. dried basil or 1 Tbsp. fresh basil

1/4 tsp. Tabasco sauce

Simmer carrots in a small amount of water until crisp tender, about 10 minutes. Drain, and reserve. When cool, mix with zucchini. In a small measuring cup, combine all dressing ingredients, whisking until well blended. Toss with carrots and zucchini. Chill. Serve over lettuce leaves.

And, sharing below a snapshot of the other courses for this casual evening tea.