We always have an overabundance of zucchini in our garden, so I came up with this tasty recipe to use some of the bounty.
- 2 medium zucchini, diced
- 1 cup chopped red onion
- 1 cup chopped sweet red pepper
- 1/2 cup chopped green pepper
- 3 small sweet pickles, chopped
- 1/4 cup peanuts, chopped
- SALAD DRESSING:
- 3/4 cup cider vinegar
- 1/4 cup vegetable oil
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 6-8 servings.
Originally published as Heavenly Zucchini Salad in Country June/July 2004, p51
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Reviewed Jul. 5, 2014
"Very good summer salad. I sometimes substitute sunflower kernels for the peanuts."
Reviewed May. 30, 2012
"I made this salad last summer, it was great!"