Sweet And Sour Summer Squash Salad! Recipe

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Sweet and Sour Summer squash Salad!

Ingrid Parker


This is such a wonderful diet friendly and delicious Summer Salad. Be sure to serve it in a clear glass bowl. When it's my turn for Bunco Lunch I triple the recipe and there is never a morsel left. I hope you'll give it a try

★★★★★ 1 vote
15 Min
No-Cook or Other


2 medium yellow squash, sliced thin
2 medium zucchini, sliced thin
1 c sliced celery on the bias
1 /2c sliced green onion. white and green parts
1/2c each sliced red and green peppers


3/4c sugar or splenda or truvia. 1/2c apple cider vinegar,1/4c vegetable oil (canola),1/4 tsp. ground pepper, 1/2 tsp. salt.


1Combine all vegetable in a large salad bowl. (Clear glass like a triffle Bowl is prettiest).
Combine dressing ingredients in a bowl and whisk until sugar is dissolved.
Pour over the salad and toss well. Refrigerate until serving time.( At least 12 hours)!
2Note: If you use Splenda or Truvia cut back on the amount by about 2 Tbs. Since these are sweeter.
This salad keeps well for several days.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy