Summer Squash Salad - cooking recipe

Ingredients

4 c. zucchini, julienned
4 c. yellow squash. julienned
2 c. radishes, sliced
1 c. vegetable oil
1/3 c. vinegar
2 T. Dijon mustard
2 T. fresh parsley, snipped
1 1/2 t. salt
1 t. dill weed
1/2 t. pepper

Preparation

Toss squashes and radishes in bowl. Combine remaining ingredients. Mix well and pour over vegetables. Cover and refrigerate at least 2 hours. Makes 12-16 servings.