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Apple and Zucchini Salad Recipe

Recipe by: Deborah Hoermann Watt

"Fresh-tasting. Colorful. Potluck and picnic-worthy."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In20 m
  • 1Combine zucchini, apples, green bell pepper, and onion in a bowl.
  • 2Whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. Toss to coat.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 124 cals
  • 1 pound zucchini, diced
  • 3 apples, diced
  • 1/2 green bell pepper, diced
  • 1/2 red onion, chopped
  • 1/3 cup vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon white sugar
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    124
    6%
  • Fat:
    9.3
    14%
  • Carbs:
    10.9
    4%
  • Protein:
    1
    2%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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