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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 8 |
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This is a great dish for potlucks or cookouts. The cooking time is the time need to chill before serving. Ingredients:
2 medium summer squash |
2 medium zucchini |
1 medium sweet red pepper, sliced thin |
2 ounces sugar snap peas, trimmed and cut in thirds |
1/2 medium red onion |
3 tablespoons olive oil |
2 tablespoons balsamic vinegar |
1 tablespoon low-fat mayonnaise |
1 teaspoon honey |
1 teaspoon fresh sage, finely snipped |
1/2 teaspoon dill weed |
1/2 teaspoon garlic powder |
1/2 teaspoon celery seed |
1/4 teaspoon pepper |
Directions:
1. Slice squash as thin as possible (I use the food processor and smallest slicing blade.).
2. Slice the red onion and red pepper into rings, same thickness as squash, separate onion into rings.
3. Mix the squash, onion, red pepper and sugar snap peas together.
4. Combine remaining ingredients, pour over vegetables and toss to blend.
5. Cover and refrigerate for 3 to 4 hours.
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