Sweet and Sour Zucchini Salad

Sweet and Sour Zucchini Salad

40 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    4 h 15 m
CHRISTYJ
Recipe by  CHRISTYJ

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

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

Directions

  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 (40)

Rate This Recipe
KIMAR
45

KIMAR

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.

Tina
29

Tina

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.

nana-to-7
23

nana-to-7

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 added yellow sweet peppers for color and about 1/2 sliced Vidalia onion. This is a definite keeper recipe.

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 29 g
  • 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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