Sweet-and-Sour Squash Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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Chock-full of color and crunch, this salad is the cherished family recipe of 85-year-old Opal Shipman in Levelland, Texas. âIt always goes over real well with all ages,â Opal says, âand it's a good way to get kids to eat squash.â OPAL'S TIP. âWhen fixing this salad for myself or other seniors who are also diabetic, I simply substitute my sweetener for the sugar.â 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:
1. 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.
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