Polynesian Village Resort Zucchini Salad With Pioneer Hall Vinai

• 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

1. Vinaigrette.
2. Combine all ingredients to and including the red wine vinegar.
3. Then add everything except the oil and egg. Mix.
4. Now add the oil and egg. Stir gently with spoon.
5. Salad:
6. Combine all the salad ingredients and mix well.
7. Season to taste with salt and pepper.
8. Chill. Serve as salad.
9. 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.

zucchini, onion, red pepper, tarragon leaf, sugar, vinegar, vegetable oil, salt, fresh ground pepper, vinaigrette, salt, mustard, sugar, fresh ground pepper, basil, oregano, red wine vinegar, sweet relish, capers, green olives, red pepper, parsley, green onion, spanish onion, garlic, vegetable oil, egg

Taken from www.food.com/recipe/polynesian-village-resort-zucchini-salad-with-pioneer-hall-vinai-227669 (may not work)