“The recipe is from a friend of my sister Carol (FOC) and passed along to me. My sister made a triple batch to take into work on "tax day" as part of "bring in a lot of good food so we can at least eat well on April 15th even if we work til 11 pm" celebration.... and said there was a scant 1/2 cup left! (It made the very large Tupperware covered bowl full!) I can't wait to try it as it sounds perfect for spring and summer! (Prep time does not include chill time.)”

Ingredients Nutrition


  1. Mix together vegetables together and set aside.
  2. In a saucepan, mix oil, sugar, salt, pepper, water and vinegar and boil for 1 minute.
  3. Pour over vegetables and refrigerate over night.
  4. Stir before serving.
  5. NOTES: The original recipe calls for a cup of sugar but it can be adjusted to taste. Also, if substituting Splenda, you do not need to boil the marinade.
  6. NOTE 2: I made this to take to a luncheon/baby shower at work yesterday. I used 2/3 c Splenda instead of sugar and did not boil the dressing. Otherwise, I made as written. It was very easy to made, smelled wonderful, and tasted fantastic the next day. I saw several people going back for seconds! I have enough leftover for lunch today and am looking forward to it. I will definitely be making this recipe a lot this coming summer.

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