Squash Salad Recipe
Squash Salad Recipe photo by Taste of Home
Publisher Photo
The flavors from the dressing in this salad get even better with time. My family loves this, and I love that it uses up fresh summer produce.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6-8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6-8 servings


  • 2 cups julienned zucchini
  • 2 cups julienned yellow summer squash
  • 1 cup sliced radish
  • 1/2 cup vegetable oil
  • 2 tablespoons plus 2 teaspoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper

Nutritional Facts

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.


  1. In a large bowl, toss the zucchini, squash and radishes. In a small bowl or jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables. Cover and refrigerate for at least 2 hours. Yield: 6-8 servings.
Originally published as Summer Squash Salad in The Taste of Home Cookbook 2006, p409

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