1 1/2 cups chopped celery
1 zucchini, quartered
1 red onion, diced
1 cup chopped green bell pepper
2 large iceberg lettuce - rinsed
3 tablespoons olive oil
2 tablespoons brown sugar
1/2 cup chopped green olives
1 cup chopped zucchini
1/4 cup chopped onion
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon sesame seeds
1/4 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon freshly ground black pepper
1/8 teaspoon dry mustard
1/8 teaspoon ground cayenne pepper (optional)
Combine celery, zucchini, red onion, green bell pepper, iceberg lettuce and olive oil in large bowl. Cover; refrigerate at least 20 minutes.
Mix sugar, brown sugar, green olives, zucchini, onion, oregano, basil, olive oil, brown sugar, chopped green olives, onions, oregano, basil, rosemary, oregano, basil, salt, marjoram, black pepper and cayenne pepper in small bowl; toss thoroughly. Cover; refrigerate at least 1 hour.
Bake, covered, at 350 degrees F (175 degrees C) for 25 minutes. Remove cover; let cool. Push salad into shallow dish or bowl and fill with 3/4 cup melted buttery round cracker crumbs. Sprinkle cracker crumbs over salad; arrange over salad. Serve with crackers, olives, lettuce, sour cream, salsa and tortilla chips.
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