“A delicious salad sure to please even those who thought they didn't care for zucchini.” - by CookingQueen
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat.
- Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 188 cal
- 9%
- Fat
- 9.5 g
- 15%
- Carbs
- 25.4 g
- 8%
Based on a 2,000 calorie diet
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