Ingredients
4 medium zucchini2 yellow summer squash1 medium sweet red pepper1 medium red onion1 cup fresh sugar snap peas, trimmed and halved1/3 cup olive oil1/4 cup balsamic vinegar2 tablespoons reduced-fat mayonnaise4 teaspoons fresh sage or 1 teaspoon dried sage leaves2 teaspoons honey1 teaspoon garlic powder1 teaspoon celery seed1 teaspoon dill weed1/2 teaspoon salt1/2 teaspoon pepper
Preparation
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.
