Recipe by Deborah Hoermann Watt
"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 loved it! and my husband (the picky one, told me it was awesome!)
It is not so sweet, neither dry or oily because of the dressing... the perfect flavour and notes of the green pepper.
I am SOOO glad I took a chance and tried this recipe. I was a little skeptical about the ingredients (mostly the part about eating raw zucchini!), but it is awesome! Light and summery, with a great flavor. I brought it to a party and everyone loved it (and I'm pretty sure they weren't lying- haha!). I used one green and 2 red apples and followed the recipe exactly- no changes are needed. Please give this a try- you will be pleasantly surprised!
This recipe is awesome! Great for end of summer zucchini harvest when you can't stand any more zucchini bread!
I omitted onion and let it marinate for 8 hours and it tasted great! I might add dried cranberries next time too.
this one was just too weird. the dressing was pretty good.
Outstanding salad! Nice way to use zucchini. I will definitely make this again.
* 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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