“This is a great recipe for using those extra zucchini in the garden.” - by CHRISTYJ
Ingredients
Adjust Servings
Original recipe yields 6 to 8 servings
Directions
- In a mixing bowl, soak onion soup mix in wine vinegar. Let stand 5 minutes.
- 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.
Nutrition
Amount Per Serving (7 total)
- Calories
- 214 cal
- 11%
- Fat
- 10.8 g
- 17%
- Carbs
- 29 g
- 9%
Based on a 2,000 calorie diet
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Reviews (37)
Rate This Recipe
"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...." See more"
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...." See more"
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 yell..." See moreow sweet peppers for color and about 1/2 sliced Vidalia onion. This is a definite keeper recipe."
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