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Joses's Zucchini Salad


"A delicious salad sure to please even those who thought they didn't care for zucchini."
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4 h 20 m servings 188 cals
Original recipe yields 8 servings

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  • Prep

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  1. Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat.
  2. Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.

Nutrition Facts

Per Serving: 188 calories; 9.5 g fat; 25.4 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 619 mg sodium. Full nutrition

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I've been on the hunt lately for zucchini salads and this is another keeper that has a dressing that complements it well. I used a Spirooli to make zoodles instead of slicing the zucchini.

I've made this several times (with no changes), and it's a favorite. I've brought it to potlucks, it's always a hit. Note that it's very important to taste and drain the salad when it's been m...

I wish I wouldn't have put the onion soup in as it was way too strong of a flavor.

Neither myself nor my husband cared for this. The onion soup taste was very strong. Plus it wasn't appetizing to people at the potluck either. I forgot to drain it. It was in a brownish liqui...

Big hit with my team of nineteen volunteers at our church Food Pantry. Didn't change a thing. Made it the night before and drained off excess dressing morning of and they loved it! Thank you, Qu...