A delicious salad sure to please even those who thought they didn’t care for zucchini.
Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat.
Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.
Per Serving: 188 calories; protein 1.7g; carbohydrates 25.4g; fat 9.5g; sodium 619.2mg.