Zucchini and Pepper Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Make a big batch of this and eat it for 2 or 3 days in a row, as it keeps well. Sprinkle with a crumbly white cheese before serving or eat plain. Ingredients:
1 medium zucchini (about 8 inches) |
1 small green pepper |
1 small red pepper |
1/4 cup onion, chopped (or thinly sliced) |
1/4 cup sugar |
1 tablespoon cooking oil |
1/4 cup white vinegar |
Directions:
1. Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
2. Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
3. Stir together zucchini, peppers, and onion.
4. In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
5. Pour dressing over veggies and toss gently.
6. Cover and chill a few hours or overnight.
7. Stir before serving with a slotted spoon so that the excess dressing runs off.
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