 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
In her Minneapolis, Minnesota kitchen, Mary Ann Kosmas creates this quick and colorful medley of fresh zucchini, summer squash and red pepper. It's a flavorful way to use up my garden bounty, she notes, and the dill adds wonderful herb flavor. Ingredients:
2 small yellow summer squash, julienned |
2 small zucchini, julienned |
1 small sweet red pepper, julienned |
1/3 cup sliced onion |
3 tablespoons vegetable oil |
2 tablespoons cider or white wine vinegar |
1 tablespoon mayonnaise |
1 teaspoon sugar |
1/2 teaspoon dill weed |
1/2 teaspoon garlic salt |
1/4 teaspoon celery salt |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon. Yield: 10 servings.
|
|