This one comes courtesy of Mom and the Idaho Press Tribune!


Zucchini and Bacon Salad


3 slices of bacon
2 tablespoons of sugar
2 teaspoons of cornstarch
1/3 cup cider vinegar
1/3 cup water
1 teaspoon soy sauce
1/4 teaspoon black pepper


4 cups shredded zucchini
1/4 cup finely chopped onion
sliced tomatoes


Fry bacon in a skillet until crisp. Drain on paper towels; crumble. To 1 tablespoon of the drippings, add sugar and cornstarch. Add vinegar, water, soy, sauce and pepper. Cook until mixture boils and thickens, stirring constantly. Set aside to let cool slightly. Combine zucchini in a bowl with the crumbled bacon; season with salt and then toss with the warm dressing. Arrange on serving plates with sliced tomatoes.


Serves 4-6.