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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.
  • 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


  • 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.
Nutrition Facts
3/4 cup: 137 calories, 14g fat (2g saturated fat), 0 cholesterol, 274mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.

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