Recipe for Sweet Onion Salad with Minted Zucchini 
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Yield:
12
Ingredients:
Amount Ingredient
3 lrg Vidalia onions, thinly sliced
2 tbl coarse salt
1 cup chopped fresh basil
2 med lemons, Juice of
1/2 cup extra-virgin olive oil
8 cup cooked garbanzo beans
----------------- MINTED ZUCCHINI ----------------
8 lrg zucchini, sliced
1/4 cup chopped fresh mint leaves
1 tbl coarse salt
Instructions:
Instructions: 12 SERVINGS DAIRY-FREE

Vidalia onions are named for Vidalia, Ga., where they are grown. These large, pale yellow onions are extremely sweet and juicy and are available from May through June. Marinating Vidalias intensifies their sweet taste and softens their raw texture.

Put onion slices in large baking dish. Sprinkle with salt, basil, lemon juice and olive oil. Toss gently to mix. Cover with plastic wrap and marinate in refrigerator for at least 2 hours or up to 3 days, stirring occasionally.

Transfer onion mixture to large serving bowl. Add garbanzo beans and mix.

In large bowl, combine zucchini, mint, salt, lemon zest and juice. Toss to mix. Spoon minted zucchini on top of onion and garbanzo salad.

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