Zucchini Salad - Janette Johnson
Recipe
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Ingredients
- 20.25 medium zucchini, diced
- 10.125 cup chopped red onion
- 10.125 cup chopped red pepper
- .50.0625 cup chopped green bell pepper
- 30.375 sweet pickles, chopped
Dressing:
- .750.09375 cup vinegar
- .250.03125 cup oil
- .660.0825 cup sugar
- .50.0625 tsp salt
- .250.03125 tsp pepper
Steps
- Chop and prepare the vegetables. Set aside. Combine vinegar, oil, sugar, salt and pepper to make the dressing. Mix together and toss with vegetables. Cover and refrigerate at least one hour.