Summer Squash Salad 1 (1 oz.) pkg. onion soup mix 1/2 c. red wine vinegar 1/2 c. granulated sugar, or Splenda 1 tsp. garlic salt 1 tsp. black pepper 1/3 c. canola oil 1 sweet onion, diced 1 red bell pepper, diced 3 small yellow squash, halved lengthwise, then sliced 3 small zucchini squash, halved lengthwise, then sliced
| | Instructions: In a mixing bowl, blend dry onion soup mix with red wine vinegar; let set for 5 minutes. Add sugar, garlic salt, black pepper, and canola oil, whisking to blend well. Add vegetables, tossing to coat evenly. Cover and chill at least 6 hours, or preferably overnight, for best flavor. Serve using a slotted spoon.
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