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Ingredients
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1 (1 ounce) package dry onion soup mix
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½ cup white wine vinegar
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¾ cup white sugar
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⅔ cup cider vinegar
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⅓ cup vegetable oil
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1 teaspoon salt
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1 teaspoon ground black pepper
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7 small zucchini, thinly sliced
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½ cup chopped celery
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½ cup chopped green bell pepper
Directions
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Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat.
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Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.
Nutrition Facts (per serving)
188 | Calories |
10g | Fat |
25g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 188 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 1g | 6% |
Sodium 619mg | 27% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 6% |
Total Sugars 21g | |
Protein 2g | 3% |
Vitamin C 26mg | 29% |
Calcium 31mg | 2% |
Iron 1mg | 4% |
Potassium 325mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.