Ingredients4 h 20 m servings 188 cals
- 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.
- Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.
Per Serving: 188 calories; 9.5 g fat; 25.4 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 619 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...