Email to Phyllis_aka_Filus.      

Recipe Categories: Filus's HOME PAGEA-VOL2-Dips_Spreads_Butters A-VOL2-Entrees-Casseroles-St A-VOL2-Fish_Seafood A-VOL2-Fruits--Vegetables A-VOL2-More-Entrees-Cassero Appetizers-Snacks-Hot Bars-Brownies BEVERAGES Bread-Yeast Breads-ABM Breads-Quick-Savory Breads-Quick-Sweet Breakfast-Brunch-Quiches Cakes-Cupcakes-Frostings Candy Cookies Cooking-for-1-and-2 Desserts Entrees-Casseroles-Bakes Fish-Seafood Gelatin-Salads-Desserts Grill-BBQ-Broil IceCreams-Ices-Sorbets Meat Muffins Pies Potatoes Poultry Puddings-Custards-Mousse Salad-Dressings Salads Salads-Fruit Salads-Vegetable Sauces Sausage Side-Dishes

Sweet-Sour Zucchini Salad




Source of Recipe


Unknown


Recipe Introduction


Plan ahead...needs to chill 8 hours or overnight

Exchanges
Serves: 10

1/2 c. cider or white wine vinegar
4-1/2 tsp. dried minced onion
7 small zucchini, thinly sliced
1/2 c. chopped celery
1/4 c. chopped green pepper
1/4 c. chopped sweet red pepper

DRESSING:
Sugar substitute equivalent to 3/4 c. sugar
2/3 c. cider vinegar
1/3 c. vegetable oil
1 tsp. pepper

In a large bowl, combine vinegar and onion. Add zucchini, celery and peppers. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over vegetables and stir gently.

Cover and refrigerator for 8 hours or overnight. Serve with slotted spoon.

One 3/4 cup serving equals 113 calories, 9 mg sodium, 0 cholesterol, 10 gm carbohydrate, 1 gm protein, 7 gm fat. ++++ Exchanges 2 vegetable, 1-1/2 fat.