Ingredients
| 4 cups | zucchini, julienned | | 4 cups | yellow squash, julienned | | 2 cups | sliced radishes | | 1 cup | vegetable oil | | 1/3 cup | cider vinegar | | 2 tbsp. | dijon mustard | | 2 tbsp. | parsley | | 1-1/2 tsp. | salt | | 1 tsp. | dill weed | | 1/2 tsp. | pepper |
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Instructions
In a bowl, toss the zucchini, squash and radishes. In a small bowl or jar with tight fitting lid, combine all remaining ingredients. Shake or mix well. Pour over vegetables. Cover and refrigerate for at least 2 hours.
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