Sweet and Sour Zucchini Salad

This is a great recipe for using those extra zucchini in the garden.

Step: 1

In a mixing bowl, soak onion soup mix in wine vinegar. Let stand 5 minutes.

Step: 2

Combine the onion soup mixture with the sugar, salt, pepper, oil, cider vinegar, bell pepper, celery and zucchini. Chill 4 to 6 hours, stirring occasionally. Drain off any extra liquid before serving.

Per Serving: 214 calories; protein 1.9g; carbohydrates 29g; fat 10.8g; sodium 707.7mg.

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