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 Simple, colorful and refreshing side salad - goes well with most any menu. Or spoon on top of cooked cooled pasta and serve as a vegetarian entree. |
 One variation possibility: add sliced green onions and peeled, seeded chopped cucumbers. No yellow squash available this time so I doubled up on zucchini. |
 Leftovers next day make yet another variation - served on top a bed of torn romaine, with walnuts, feta cheese and grape tomatoes. Note: radishes will fade overnight from the vinegar. If that's a problem, just remove them before storing. |
 A festival of colors in this variation of red bell peppers and green onions added to base recipe. Black olives another possibility. |
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So colorful, light and refreshing, this goes over well at summer feeds, and helps use up your garden harvest. Make this in advance to allow a thorough chilling, about 2 hours. It's best served the day made. Sub any veggies you want for variations, or change to a main dish salad over pasta. Leftovers can top salad greens for yet another variation. See the photos, captions and notes for information.
Ingredientes
- 2 cups zucchini, julienned
- 2 cups yellow summer squash, julienned
- 1 cup sliced radishes
- 1/4 cup snipped curly parsley
- 1/4 cup olive oil (or canola)
- 3 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon dill weed
- ½ teaspoon salt
- 1/8 teaspoon white pepper (or black)
Direcciones
- In large bowl gently toss zucchini, yellow squash, radishes and parsley.
- In small bowl or shaker jar, mix oil, vinegar, mustard, dill weed, salt and pepper.
- Pour dressing over vegetables and mix lightly. Cover and chill for 2 hours before serving.
- Yield: 6 side dish servings.
- NOTE: For variations, add 1/3 cup sliced green onions and 1 cup peeled seeded and chopped cucumber (see Photo #2.) Served on a bed of spaghetti or bow-tie pasta, this makes a delicious vegetarian main dish for three. Leftovers next day can be served on top a bed of romaine or other salad greens, and topped with walnuts, feta and grape tomatoes (Photo #3.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 99 | |
| Calories from Fat 82 | 83% |
| Total Fat 9.28g | 12% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 236mg | 10% |
| Potassium 263mg | 8% |
| Total Carbs 3.53g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.86g | 1% |
| Protein 1.23g | 2% |
