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Sweet-and-Sour Squash Salad

 Sweet-and-Sour Squash Salad
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.“
7 ServingsPrep/Total Time: 20 min.


  • 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
  • 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


  • 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.