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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

7 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. + chilling

Makes

12 servings

Packing a perfect 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 an amazing way to use our fresh produce. —Diane Hixon, Niceville, Florida

Summer Squash Salad Recipe photo by Taste of Home

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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

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. 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.

Summer Squash Salad

Total Time

Makes

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