Jeans Zucchini Salad

My sister, Jean, found this recipe years ago. I always love it. Great for potlucks and BBQs. When sweetening, you may want to double or triple to taste.

INGRIDIENT

1 ½ cups thinly sliced zucchini

½ cup thinly sliced celery

¼ red onion, thinly sliced

¼ green bell pepper, thinly sliced

6 tablespoons white sugar, or to taste

¼ cup rice vinegar

2 tablespoons water

3 tablespoons vegetable oil

1 teaspoon vegetable oil

1 tablespoon wine vinegar

½ teaspoon dried basil

¼ teaspoon salt

⅛ teaspoon ground black pepper

DIRECTION

Step: 1

Mix zucchini, celery, red onion, and bell pepper in a bowl.

Step: 2

Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.

NUTRITION FACT

Per Serving: 151 calories; protein 0.7g; carbohydrates 17.7g; fat 9.2g; sodium 130.2mg.

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