Summer Squash Salad

Name: Summer Squash Salad
Prep time: 15 min
Total time: 15 min
Yield: 12 servings.
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

TOTAL TIME: Prep: 15 min. + chilling YIELD: 12 servings.

Packing a satisfying crunch, this salad is a tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is a colorful way to use our fresh produce. —Diane Hixon, Niceville, Florida

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

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 at least 2 hours. If desired, top with additional snipped fresh parsley.

Nutrition Facts

3/4 cup: 188 calories, 19g fat (1g saturated fat), 0 cholesterol, 368mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein.

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