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Squash Salad

 Squash Salad
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.
6-8 ServingsPrep: 15 min. + chilling

Ingredients

  • 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

Directions

  • 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.
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.