Summer Squash Salad Recipe
- 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
- 1. 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.
3/4 cup: 137 calories, 14g fat (2g saturated fat), 0mg cholesterol, 274mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein
Reviews for Summer Squash Salad
"I will say that this was unexpectedly good! I think that the dressing is the key and any vegetable added to the squash will do. I didn't have any radishes on hand so I simply cut some Vidalia onions into the mix and it was great! Thanks to the chef for this healthy alternative to cooking squash to death."
"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."
"What a fast easy way to use up my summer squash. Took this to a picnic and it was loved by all!"
"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."
"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."
"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!"
"How do you julinne squash"