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Zucchini Salad

Chef.Foodie's picture
Ingredients
  Zucchini 4 Medium
  Green onions 2
  Green pepper 1 Small, seeded
  Stalk celery 1
  Sugar 1⁄3 Cup (5.33 tbs)
  White vinegar 1⁄3 Cup (5.33 tbs)
  Salad oil 3 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

Cut zucchini in lengths to stand in feed tube and process with slicing disc; transfer zucchini slices to a bowl.
Change to metal blade.
Cut green onions and tops in 1-inch lengths and process with on-off bursts until coarsely chopped.
Cut green pepper and celery in chunks, add to onion, and process with on-off bursts until finely chopped.
Add chopped vegetables to zucchini.
Process together sugar, vinegar, oil, and salt until well blended.
Pour over zucchini and mix.
Cover and chill for 1 hour or as long as 2 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Zucchini

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 795 Calories from Fat 410

% Daily Value*

Total Fat 46 g71.5%

Saturated Fat 2.4 g12%

Trans Fat 0.8 g

Cholesterol 0 mg

Sodium 1074.2 mg44.8%

Total Carbohydrates 96 g32.1%

Dietary Fiber 10.5 g41.8%

Sugars 81.8 g

Protein 10 g19.6%

Vitamin A 56.3% Vitamin C 319.2%

Calcium 14.4% Iron 18.1%

*Based on a 2000 Calorie diet

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Zucchini Salad Recipe