Apple and Zucchini Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 14, 2014
I omitted onion and let it marinate for 8 hours and it tasted great! I might add dried cranberries next time too.
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Reviewed: Apr. 29, 2014
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.
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Photo by Mhansmann

Cooking Level: Intermediate

Reviewed: Oct. 3, 2013
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!
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Photo by Erica A.

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 20, 2013
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!
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Photo by Doc Simonson
Reviewed: May 1, 2013
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.
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Photo by Doc Simonson

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA


 
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