1/4 c. sweet vermouth
1 env. Italian salad mix
1/2 c. oil
1/4 c. white wine vinegar
3-4 tbsp. finely sliced green onions
3 tbsp. drained pickle relish
2 tbsp. finely snipped parsley
2 tbsp. finely chopped green pepper
5-6 med. zucchini
3-4 med. tomatoes, chilled and sliced

Combine wine and dressing mix in screw top jar. Cover and shake. Add oil and next 5 ingredients. Slice zucchini into lengthwise strips. Cook in boiling water until tender. Drain. (May be skipped). Arrange in shallow dish and shake dressing and pour over. Cover and refrigerate several hours. Serve on lettuce with tomatoes.