Summer Squash Salad Recipe

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Ingredients:

Serving

4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1 cup canola oil
1/3 cup cider vinegar
2 tbsp dijon mustard
2 tbsp snipped fresh parsley
1-1/2 tsp salt
1 tsp dill weed
1/2 tsp pepper

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	167.22 Kcal (700 kJ)
Calories from fat	164.48 Kcal
		% Daily Value*
Total Fat	18.28g	28%
Sodium	327.33mg	14%
Potassium	58.25mg	1%
Total Carbs	0.87g	0%
Sugars	0.42g	2%
Dietary Fiber	0.5g	2%
Protein	0.32g	1%
Vitamin C	3.8mg	6%
Iron	0.1mg	1%
Calcium	8.3mg	1%

Amount Per 100 g
Calories	347.87 Kcal (1456 kJ)
Calories from fat	342.19 Kcal
		% Daily Value*
Total Fat	38.02g	28%
Sodium	680.96mg	14%
Potassium	121.19mg	1%
Total Carbs	1.81g	0%
Sugars	0.87g	2%
Dietary Fiber	1.05g	2%
Protein	0.67g	1%
Vitamin C	7.9mg	6%
Iron	0.2mg	1%
Calcium	17.2mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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