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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
This recipe is:
Quick
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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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
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