Serves 4 to 6.

2 med. zucchini, sliced 1/4 in. thick
2 tomatoes, cut into wedges
1 sm. green pepper, cut into strips
1 sm. onion, thinly sliced and separated into rings
2/3 c. vinegar
1/2 c. sugar
1/4 c. salad oil
1/2 tsp. celery seed

In a large salad bowl, combine the zucchini slices, tomato wedges, onion rings and pepper strips. For dressing, in a screw top jar combine the vinegar, sugar, salad oil, celery seed, 1/2 teaspoon salt and 1/8 teaspoon, pepper. Cover and shake well. Pour dressing over vegetables. Toss to coat. Cover and chill for 4 to 24 hours, stirring occasionally. Serve using a slotted spoon.

Per serving: 141 ca., 7 g. fat (1 g. sat.), 0 mg. chol., 1 g. pro., 20 g. carbo., 2 g. dietary fiber, 141 mg. sodium.