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

Total Time Prep: 15 min. + chilling

Yield 12 servings

Test Kitchen Approved

Packing a satisfying 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 a colorful way to use our fresh produce. —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 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.

This salad packs a perfect punch and 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

Recipe Creator