7 snakk zucchini or 4 med-large (sliced thinly)
1/2 cup green pepper, chopped or cut into thin strips
1/3 cup red pepper (or yellow), chopped or cut into thin strips
1 large stalk celery sliced thin
1 small onion, or one-half of a large one, chopped
2/3 cup vinegar
1/3 cup olive oil (or Safflower, or other vegetable oil)
1/4 cup sugar
3 Tbsp apple cider vinegar (or use white wine vinegar, or else regular vinegar)
1/2 tsp salt
1/2 tsp pepper
Add diced pimientos (2 Tbsp full) or add complete green olives stuffed with pimientos
In large salad bowl combine zucchini, green and red peppers, celery, onion, and pimientos (or olives with pimientos). (Having just thepimientos looks very pretty, however, the olives are nice, too.) Place the remaining ingredients in a well-closing jar withcover and shake well. Pour dressing over vegetables in bowl. Gently toss. Cover, and chill in refrigerator for 6-8 hours, orovernight.
Serve, preferably with slotted spoon, or drain some of the dressing out so that guests willnot be having a flooded salad.
Serves 6-8 people.