Summer Squash and Zucchini Salad

Total Time Prep: 25 min. + chilling
Yield 12 servings
Test Kitchen Approved
I came up with this colorful, tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. —Paula Wharton, El Paso, Texas

Ingredients

  • 4 medium zucchini
  • 2 yellow summer squash
  • 1 medium sweet red pepper
  • 1 medium red onion
  • 1 cup fresh sugar snap peas, trimmed and halved
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons reduced-fat mayonnaise
  • 4 teaspoons fresh sage or 1 teaspoon dried sage leaves
  • 2 teaspoons honey
  • 1 teaspoon garlic powder
  • 1 teaspoon celery seed
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Nutrition Facts

3/4 cup: 101 calories, 7g fat (1g saturated fat), 1mg cholesterol, 124mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

I came up with this colorful, tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. —Paula Wharton, El Paso, Texas
Recipe Creator

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