- Salad:
- 1 1/2 cups thinly sliced zucchini
- 1/2 cup thinly sliced celery
- 1/4 red onion, thinly sliced
- 1/4 green bell pepper, thinly sliced
- Dressing:
- 6 tablespoons white sugar, or to taste
- 1/4 cup rice vinegar
- 2 tablespoons water
- 3 tablespoons vegetable oil
- 1 teaspoon vegetable oil
- 1 tablespoon wine vinegar
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Mix zucchini, celery, red onion, and bell pepper in a bowl.
- 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.
04/05/2018
recipepes.com
Jean's Zucchini Salad, recipe
PT15M
PT1H
5
455 calories
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