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.
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.
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 yellow sweet peppers for color and about 1/2 sliced Vidalia onion. This is a definite keeper recipe.
After baking 689 loaves of zucchini bread I STILL have zucchini I don't know what to do with! This recipe came out phenomenal. I threw in just about every veggie I could find in my frige-cherry tomatoes cut in half red onion cucumber broccoli sliced olives even a can of garbanzo beans! Just make sure you don't over do the vinegar (I only used the 1/2 cup white vinegar not the cider vinegar). I have also made this succulent salad with rice wine vinegar brown sugar and a dash of soy sauce for a more Asian approach. It was good!
I only tried this because I had loads of zucchini. I expected my family not to care for it. We loved it! Really wonderful summer recipe. I never thought we would like raw zucchini.
This was an excellent side dish for a summertime barbecue. Company loved it.
It was wonderful. I will also use the dressing for other things when Zucchini season is over. I think it will make a great 3 bean salad dressing. This salad was great the next day and was not soggy.
I thought the onion soup mix would be gross but you could barely taste it. I didn't have white wine vinegar so I used red wine vinegar and was still very good. Made two batches and it disappeared!!
a friend made this salad for a zucchini dinner party. it's FABULOUS! tangy and sweet. it's our new favorite!
We thought this was okay. The vinegar was a little overwhelming for us. Sorry
