3 med. zucchini, thinly sliced
2/3 c. cider vinegar
1/2 c. shredded green pepper, celery, yellow onion
1/2 c. sugar
1/3 c. oil
1/4 c. burgundy
2 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. freshly ground pepper

Combine all ingredients in large bowl and mix thoroughly. Cover and refrigerate at least 6 hours before serving. Salad will keep up to 2 weeks. Serves 6.