Sweet and Sour Squash Salad
2 yellow squash sliced thin, do not peel
2 zucchini squash sliced thin, do not peel
1 cup chopped red onion
1 cup chopped celery
1 cup chopped red bell pepper
1 cup chopped green pepper
3⁄4 cup sugar or Splenda
1⁄2 cup cider vinegar
1⁄4 cup olive oil or vegetable oil
1⁄2 package dry ranch dressing
salt and pepper to taste
Mix dressing over salad and refrigerate at least six hours. Serve with slotted spoon.
Send your comments to: Peggy Goodrich, Food For Thought, P.O. Box 1192, Enid, OK 73702.