| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
10 |
Portions |
INGREDIENTS
| 3 |
|
Medium-sized zucchini; ( about 8 oz. Each) sized yellow straight-neck squash |
| 1 |
sm |
Red pepper |
| 1/4 |
c |
Oil |
| 3 |
tb |
Cider vinegar |
| 2 |
tb |
Mayonnaise |
| 1 1/2 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
1. Cut zucchini, yellow squash and red pepper into matchstick thin strips
or shred in food processor; set aside. I do not peel the squash, but wash
them very well. However if you like to have them peeled, that is fine.
2. In large bowl, with wire whisk or fork, beat salad oil, vinegar,
mayonnaise, sugar, salt and pepper until mixed. Add vegetables; gently toss
to mix well. Cover and refrigerate at least 2 hours to blend flavors,
stirring occasionally.
Posted to JEWISH-FOOD digest Volume 98 #007 by Bella Parnes
<bparnes@aabgu.org> on Jan 5, 1998
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”