3 med. zucchini, shredded
1/2 c. green pepper, finely chopped
1/2 c. celery, finely chopped
1/2 c. onion, finely chopped
1/4 c. salad oil
1/4 c. dry white wine
2 tbsp. white wine vinegar
1/3 c. sugar
1 tsp. salt
1/2 tsp. freshly ground pepper

Toss together the vegetables. Measure oil, wine, vinegar, sugar, salt and pepper into a small jar with a good lid. Cover and shake well until sugar is dissolved. Pour dressing over zucchini mixture; toss well. Cover and refrigerate t least 6 hours before serving. Salad will keep up to 2 weeks in refrigerator. 6 servings.