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
prep time15 Min
methodNo-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.
How To Make
Combine 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)!
Note: 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.
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