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  • Zucchini, Yellow Squash & Radish Salad

    1 vote
    Zucchini, Yellow Squash & Radish Salad
    Prep: 30 min Servings: 6
    by Salad Foodie
    406 recipes
    >
    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.

    Ingredients

    • 2 cups zucchini, julienned
    • 2 cups yellow summer squash, julienned
    • 1 cup sliced radishes
    • 1/4 cup snipped curly parsley
    • 1/4 cup olive oil (or canola)
    • 3 tablespoons cider vinegar
    • 1 tablespoon Dijon mustard
    • ½ teaspoon dill weed
    • ½ teaspoon salt
    • 1/8 teaspoon white pepper (or black)

    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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