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My sister, Jean, found this recipe years ago. I always love it. Great for potlucks and BBQs. When sweetening, you may want to double or triple to taste.
Ingredients
Salad
- 1 ½ cups thinly sliced zucchini
- ½ cup thinly sliced celery
- ¼ red onion, thinly sliced
- ¼ green bell pepper, thinly sliced
Dressing
- 6 tablespoons white sugar, or to taste
- ¼ cup rice vinegar
- 2 tablespoons water
- 3 tablespoons vegetable oil
- 1 teaspoon vegetable oil
- 1 tablespoon wine vinegar
- ½ teaspoon dried basil
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
Directions
Step 1
Mix zucchini, celery, red onion, and bell pepper in a bowl.
Step 2
Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 151 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat1g | 7% |
| Sodium130mg | 6% |
| Total Carbohydrate18g | 6% |
| Dietary Fiber1g | 3% |
| Total Sugars16g | |
| Protein1g | |
| Vitamin C12mg | 60% |
| Calcium16mg | 1% |
| Iron0mg | 2% |
| Potassium156mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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