INGREDIENTS
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2 cups water
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4 small zucchini, thinly sliced
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1/8 teaspoon salt
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2 small tomatoes, cut into wedges
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2 slices red onion, separated into rings and halved
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dressing
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3 tablespoons olive oil
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1 tablespoon balsamic vinegar
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1/2 tablespoon fresh thyme, minced
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1 tablespoon Dijon mustard
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1/2 teaspoon salt
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1/2 teaspoon hot pepper sauce
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1 garlic clove, minced