Summer Squash Salad
“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
| Servings | Prep Time |
| 12servings | 15minutes + chilling |
| Servings | Prep Time |
| 12servings | 15minutes + chilling |
Ingredients
- 4 cups julienned zucchini
- 4 cups julienned yellow squash
- 2 cups sliced radishes
- 1 cup canola oil
- 1/3 cup cider vinegar
- 2 tbsp dijon mustard
- 2 tbsp Snipped fresh parsley
- 1-1/2 tsp salt
- 1 tsp dill weed
- 1/2 tsp pepper
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
3/4 cup: 188 calories, 19g fat (1g saturated fat), 0 cholesterol, 368mg sodium, 4g carbohydrate (3g sugars, 1g fibre), 1g protein.
