Zucchini, Yellow Squash & Radish Salad Recipe

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1 vote | 685 views

So colorful, light and refreshing, this goes over well at summer feeds, and helps use up your garden harvest. Make this in advance to allow a thorough chilling, about 2 hours. It's best served the day made. Sub any veggies you want for variations, or change to a main dish salad over pasta. Leftovers can top salad greens for yet another variation. See the photos, captions and notes for information.

Prep time:
Servings: 6
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Ingredients

Cost per serving $0.79 view details

Directions

  1. In large bowl gently toss zucchini, yellow squash, radishes and parsley.
  2. In small bowl or shaker jar, mix oil, vinegar, mustard, dill weed, salt and pepper.
  3. Pour dressing over vegetables and mix lightly. Cover and chill for 2 hours before serving.
  4. Yield: 6 side dish servings.
  5. NOTE: For variations, add 1/3 cup sliced green onions and 1 cup peeled seeded and chopped cucumber (see Photo #2.) Served on a bed of spaghetti or bow-tie pasta, this makes a delicious vegetarian main dish for three. Leftovers next day can be served on top a bed of romaine or other salad greens, and topped with walnuts, feta and grape tomatoes (Photo #3.)

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Nutrition Facts

Amount Per Serving %DV
Serving Size 114g
Recipe makes 6 servings
Calories 99  
Calories from Fat 82 83%
Total Fat 9.28g 12%
Saturated Fat 1.29g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 236mg 10%
Potassium 263mg 8%
Total Carbs 3.53g 1%
Dietary Fiber 1.3g 4%
Sugars 1.86g 1%
Protein 1.23g 2%
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