1 cup apple cider vinegar
1/2 cup white sugar
1/2 cup salt
1/2 cup vegetable oil
1/2 cup tomato juice
1/2 cup chopped walnuts
6 zucchini, peel, stem ends cut off
1/2 cup chopped mango
1 (1 ounce) square unsalted butter, chilled
1 (8 ounce) can sliced raspberries
1 vanilla wafer cookies
In a large bowl, mix the vinegar, sugar, salt, oil and tomato juice. Let stand for about 15 minutes.
Unwrap the zucchini and cut it into small wedges. Trim the ends of the zucchini and place in a container with water; cool about 1 hour. Drain zucchini, and place into a large bowl. Sprinkle the apples, walnuts, mango and other fruit over the zucchini mixture. Return the bowl to a heat setting of medium. Heat the butter and saute the raspberries over medium heat for several minutes, stirring constantly. Mix together the crushed ice, purple licorice, orange zest, lemon juice and strawberry preserves. Pour over cheese mixture and mix gently. Chill in refrigerator for about 1 hour, or overnight.