 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
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 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:
1. 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. Yield: 12-16 servings.
|
|