Sweet-and-Sour Squash Salad
Simple & Delicious
Chock-full of color and crunch, this salad is the cherished family recipe of 85-year-old Opal Shipman in Levelland, Texas. “It always goes over real well with all ages,“ Opal says, “and it's a good way to get kids to eat squash.“ OPAL'S TIP. “When fixing this salad for myself or other seniors who are also diabetic, I simply substitute my sweetener for the sugar.“
SERVINGS: 7
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
- 2 medium yellow summer squash, thinly sliced
- 2 medium zucchini, thinly sliced
- 1 cup chopped celery
- 1 cup chopped red onion
- 1/2 cup each chopped green and sweet red pepper
- DRESSING:
- 3/4 cup sugar
- 1/2 cup cider vinegar
- 1/4 cup olive oil
- 2 tablespoons ranch salad dressing mix
- 1/4 to 1/2 teaspoon pepper
- 1/8 teaspoon salt
Directions:
In a large salad bowl, combine the yellow squash, zucchini, celery, onion and peppers. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving. Serve with a slotted spoon. Yield: 7 servings.