Summer Squash Slaw
Recipe: #8553
March 10, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Squash, Brunch, July 4th, Mothers Day Picnic, Potluck, Sunday Dinner, Gluten-Free, Vegetarian, Zucchini, more
"Another family favorite. We enjoy this in the summer when the garden is overflowing with squash. It can be made in the morning, chilled and served for dinner. Original source, Taste of Home "Quick Cooking Annual Recipes, 1999", submitted by Mary Ann Kosmas of Minneapolis. (Cook time includes refrigeration time)."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (148.3 g)
- Calories 97.4
- Total Fat - 7.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 0.4 mg
- Sodium - 122.5 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 1.8 g
- Sugars - 4.2 g
- Protein - 1.7 g
- Calcium - 24.4 mg
- Iron - 0.6 mg
- Vitamin C - 26.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl, combine yellow squash, zucchini, red pepper and onion.
Step 2
In a small bowl, whisk together oil, vinegar, mayonnaise, sugar, dill, garlic salt, celery salt and pepper.
Step 3
Pour dressing over vegetable mixture; toss to coat.
Step 4
Cover and refrigerate until serving time (at least 2 hours).
Tips
No special items needed.
2 Reviews
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