Sweet and Sour Zucchini Salad

Sweet and Sour Zucchini Salad

44
CHRISTYJ 101

"This is a great recipe for using those extra zucchini in the garden."

Ingredients

4 h 15 m {{adjustedServings}} servings 214 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a mixing bowl, soak onion soup mix in wine vinegar. Let stand 5 minutes.
  2. Combine the onion soup mixture with the sugar, salt, pepper, oil, cider vinegar, bell pepper, celery and zucchini. Chill 4 to 6 hours, stirring occasionally. Drain off any extra liquid before serving.
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Reviews

44
  1. 53 Ratings

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This was quite a hit at a ladies' luncheon. Everyone requested the recipe. I cut the zucchinis in half lengthwise before slicing, and this made nice bite-size pieces.

This was good but definately has to sit overnight. I made it for company and served the same day - it didn't compare to how it tasted once it sat the following day! Very yummy.

This is a GREAT salad. Using SPLENDA instead of sugar allowed me to serve this to a diabetic friend and it was a hit!! A few other changes - Red wine vinegar instead of white wine, and I adde...