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Summer Squash Salad Recipe

Summer Squash Salad Recipe photo by Taste of Home

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This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida

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Summer Squash Salad Recipe

Prep: 15 min. + chilling

Yield: 12-16 Servings

15 15

Ingredients

4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1 cup canola oil
1/3 cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons snipped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper

Directions

In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. Yield: 12-16 servings.

Nutritional Facts 1 serving (3/4 cup) equals 137 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 274 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Summer Squash Salad in Taste of Home June/July 1995, p37

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Reviews for Summer Squash Salad

Summer Squash Salad

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Reviewed on Aug. 27, 2012 by gizmogal

What a colorful, crunchy and healthy salad this is! Like others I found there's way too much oil. I found it's best served the same day; leftovers next day tended to have limp veggies. Still with less oil it's a great summertime salad.

Reviewed on Jul. 15, 2012 by alk272

What a fast easy way to use up my summer squash. Took this to a picnic and it was loved by all!

Reviewed on Sep. 10, 2011 by ladybug810

This is a great recipe I've made many times. I just chop the veggies however is easiest, which usually means small chunks--it all tastes the same! :-) I will add one important note--you do NOT need 1 full cup of oil! I use 1/4 cup and it is plenty.

Reviewed on Jul. 24, 2010 by PrincessNibbles

I had to make do without the radishes or zucchini, just young yellow squash, and it was wonderful! I can't wait to try it as written.

Reviewed on Feb. 04, 2010 by Summy

Julienne means to cut the veggies into 1/4 inch wide & 2 inch long matchstick sized pieces. I like the way it looks so elegant, although I'm sure this recipe would be delicious no matter how you cut the veggies. I only used 1/4 cup oil, and I added a tsp of sugar to the dressing. Refreshing and delicious!

Reviewed on Jul. 24, 2009 by madcat12

How do you julinne squash