Recipe by dhwatt
"Fresh-tasting. Colorful. Potluck and picnic-worthy."
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green bell pepper, diced
red onion, chopped
red wine vinegar
ground black pepper
Yummy! I used yellow squash and zucchini added even more color. I only had 2 apples but wish I had all 3. I agree that it needs to marinade at least over night!
I didn't have red wine vinegar on hand, and so substituted champagne vinegar. Honestly, it was not a bad salad, but it didn't hit a chord with any of my family. Maybe the red wine vinegar is critical to this dish. I wouldn't let my experience stop you from trying this salad. It has merits. It is crunchy, tart and sweet. Maybe it will be better tomorrow. I served it after only one hour in the refrigerator. I think it would benefit from another textural element. Everything in it is crunchy.
I made this for a potluck at work and it turned out good. Make it the night before though to let everything marinate.
The only problem I had was that this makes a LOT of salad, so I ended up with quite a bit leftover. It held up pretty well, but I can only eat so much of this salad in a week and my husband is allergic to apples, so he was no help. Otherwise, yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple and Zucchini Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 84
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