Sweet and Sour Summer squash Salad!

★★★★★ 1 Review
Koechin avatar
By Ingrid Parker
from Hattiesburg, MS

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

serves 4-5
prep time 15 Min
method No-Cook or Other

Ingredients

  • 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
  • DRESSING: INGREDIENTS
  • 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.
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How To Make

  • 1
    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)!
  • 2
    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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