Zucchini, Apple, Bell Pepper Salad

• Salad, Choose a somewhat uniform size. I just slice everything thinly. The ratio doesn't really matter. I like green pepper so I add more and less apple. In the fall I add more apple.
• 2 cups Zucchini, sliced very thinly
• 4 cups Green Apple (crispness is more important than color)
• 2 Green Bell Pepper, sliced thinly, I leave mine long and curvy
• Dressing. So simple but perfect.
• 1/2 cup flavorless salad oil ( not olive oil)
• 1/4 cup lemon juice
• 1/4 cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

1. The ratio doesn't matter,, suit yourself. It is the marinating time in the dressing that sort of "cooks" the zucchini (I don't really care for it really RAW).rnPut the cut up zucchini, apples and peppers in a refrigerator container with a lid
2. Add the dressing to the container, stir and refrigerate 4 hours or more. Note : will not be good 24 hours later so don't make the day before. Make in the morning for lunch or dinner.
3. whisk it together and pour over the salad.rn Refrigerate 2 hours at least but 6-8 is ok.. rnserve cold.

salad, zucchini, green apple, green bell pepper, so, salad oil, lemon juice, apple cider vinegar, sugar, salt

Taken from food52.com/recipes/30478-zucchini-apple-bell-pepper-salad (may not work)