Ingredients
4 cups julienned zucchini4 cups julienned yellow squash2 cups sliced radishes1 cup canola oil1/3 cup cider vinegar2 tablespoons Dijon mustard2 tablespoons snipped fresh parsley1-1/2 teaspoons salt1 teaspoon dill weed1/2 teaspoon pepper
Preparation
In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.
