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Apple and Zucchini Salad

Apple and Zucchini Salad

  • Prep

    20 m
  • Ready In

    20 m
Deborah H. Watt

Deborah H. Watt

Fresh-tasting. Colorful. Potluck and picnic-worthy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Combine zucchini, apples, green bell pepper, and onion in a bowl.
  2. Whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. Toss to coat.
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Reviews

Mary
6

Mary

8/20/2013

Yummy! I used yellow squash and zucchini added even more color. I only had 2 apples but wish I had all 3. I agree that it needs to marinade at least over night!

Doc Simonson
4

Doc Simonson

5/1/2013

I didn't have red wine vinegar on hand, and so substituted champagne vinegar. Honestly, it was not a bad salad, but it didn't hit a chord with any of my family. Maybe the red wine vinegar is critical to this dish. I wouldn't let my experience stop you from trying this salad. It has merits. It is crunchy, tart and sweet. Maybe it will be better tomorrow. I served it after only one hour in the refrigerator. I think it would benefit from another textural element. Everything in it is crunchy.

Mhansmann
3

Mhansmann

4/29/2014

I loved it! and my husband (the picky one, told me it was awesome!) It is not so sweet, neither dry or oily because of the dressing... the perfect flavour and notes of the green pepper.

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