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Summer Squash Salad

by Beverly Shaffer
Crunchy summer squash in a tangy dressing.

2 cups julienned zucchini
2 cups julienned yellow squash
1 cup sliced radishes
½ cup vegetable oil
5 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
½ teaspoon dried dillweed
Salt and pepper to taste
directions
Combine the zucchini, yellow squash and radishes in a bowl. In a small bowl, combine the vegetable oil, cider vinegar, mustard, parsley, dillweed, salt, and pepper to taste. Mix well. Pour over the squash mixture, cover and refrigerate about 2 hours.