This is a great recipe for using those extra zucchini in the garden.

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, soak onion soup mix in wine vinegar. Let stand 5 minutes.

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  • Combine the onion soup mixture with the sugar, salt, pepper, oil, cider vinegar, bell pepper, celery and zucchini. Chill 4 to 6 hours, stirring occasionally. Drain off any extra liquid before serving.

Nutrition Facts

214.3 calories; 1.9 g protein; 29 g carbohydrates; 0 mg cholesterol; 707.7 mg sodium. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/30/2003
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. Read More
(46)

Most helpful critical review

Rating: 3 stars
07/31/2005
We thought this was okay. The vinegar was a little overwhelming for us. Sorry Read More
(9)
64 Ratings
  • 5 star values: 43
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/30/2003
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. Read More
(46)
Rating: 5 stars
06/30/2003
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. Read More
(46)
Rating: 4 stars
08/01/2003
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. Read More
(33)
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Rating: 5 stars
07/24/2005
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. Read More
(29)
Rating: 5 stars
07/11/2006
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! Read More
(21)
Rating: 5 stars
07/11/2003
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. Read More
(20)
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Rating: 5 stars
09/17/2003
This was an excellent side dish for a summertime barbecue. Company loved it. Read More
(17)
Rating: 5 stars
08/01/2003
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. Read More
(14)
Rating: 5 stars
12/06/2004
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!! Read More
(11)
Rating: 5 stars
09/13/2004
a friend made this salad for a zucchini dinner party. it's FABULOUS! tangy and sweet. it's our new favorite! Read More
(11)
Rating: 3 stars
07/31/2005
We thought this was okay. The vinegar was a little overwhelming for us. Sorry Read More
(9)