Ingredients
2 medium zucchini
1 medium red onion
1 cup red bell pepper
½ cup green bell pepper
½ cup roasted unsalted peanuts
3 tablespoons sweet pickle relish
⅔ cup vegetable oil
⅔ cup cider or balsamic vinegar
⅓ cup sugar
1 teaspoon salt
½ teaspoon black pepper
Directions
Chop the first four ingredients and add peanuts and relish.
Mix and add the remaining ingredients and place all in a gallon-size storage bag. Mix well. Allow the salad to marinate in the refrigerator at least one hour or overnight. Serve with a slotted spoon.
Recipe Courtesy Of
Carole Howell
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