Summer Squash Salad

Name: Summer Squash Salad
Prep time: 15 min
Total time: 15 min
Yield: 12-16 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

This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. —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

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.

Nutrition Facts

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

Originally published as Summer Squash Salad in Taste of Home June/July 1995

Reviews

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Average Rating:

Tantlian

Aug 14, 2014

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.
gizmogal

Aug 27, 2012

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.
alk272

Jul 15, 2012

What a fast easy way to use up my summer squash. Took this to a picnic and it was loved by all!
ladybug810

Sep 10, 2011

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.
PrincessNibbles

Jul 24, 2010

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.
Summy

Feb 4, 2010

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!
madcat12

Jul 24, 2009

How do you julinne squash