Yield: 10 Portions
|3||Medium-sized zucchini; ( about 8 oz. Each) sized yellow straight-neck squash|
|1 small||Red pepper|
|3 tablespoons||Cider vinegar|
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@...> on Jan 5, 1998