Zucchini Salad Recipe
Ingredients
| 4 medium-size zucchini | ||
| Green onions | 2 | |
| 1 small green pepper, seeded | ||
| Stalk celery | 1 | |
| 1/3 cup each sugar and white vinegar | ||
| 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.
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.
Chef
