Source:

Classifications: Salads

Qty Measure Ingredient

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2 small yellow summer squash, julienned

2 small zucchini, julienned

1 small sweet red pepper, julienned

1/3 cup onion, sliced

3 tablespoons vegetable oil

2 tablespoons cider or white wine vinegar

1 tablespoon mayonnaise

1 teaspoon sugar

1/2 teaspoon dill weed

1/2 teaspoon garlic salt

1/4 teaspoon celery salt

1/4 teaspoon pepper

Instructions: In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon,.

Staging:

Variations:

Background: Note: Nutritional Analysis: One 1/2=-cup serving (prepared with cider vinegar and fat-free mayonnaise) equals 52 calories, 140 mg sodium, 0 cholesterol, 4 gm carbohydrate, 1 gm protein, 4 gm fat. DIABETIC EXCHANGES: 1 fat, 1/2 vegetable

Serves: 10

Food Exchanges: