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Summer Squash Salad

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    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

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.

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