Sweet & Sour Squash Salad

By: Dinnene Jensen
2 medium yellow summer squash (sliced thinly)
2 medium zucchini squash (sliced thinly)
1 cup chopped celery
1 cup chopped red onion
1/2 cup each red, yellow, & green peppers (chopped)
Combine all in a large salad bowl.
In a jar with a tight fitting lid combine:
3/4 cup sugar
1/2 cup cider vinegar
2 TBSP ranch dressing mix
1/4 cup olive oil
1/4 – 1/2 tsp. pepper
1/8 tsp. salt (opt)
Drizzle dressing over vegies and toss to coat. Chill about 2-3 hours before serving. Both vegies and dressing can be prepared and stored separately the day before then combined 2-3 hours before serving. This salad is good the day after too but the vegies will be a bit softer.