Prep 15 mins
Cook 4 mins
This is a great dish for potlucks or cookouts. The cooking time is the time need to chill before serving.
- 2 medium summer squash
- 2 medium zucchini
- 1 medium sweet red pepper, sliced thin
- 2 ounces sugar snap peas, trimmed and cut in thirds
- 1⁄2 medium red onion
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon low-fat mayonnaise
- 1 teaspoon honey
- 1 teaspoon fresh sage, finely snipped
- 1⁄2 teaspoon dill weed
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon celery seed
- 1⁄4 teaspoon pepper
- Slice squash as thin as possible (I use the food processor and smallest slicing blade.).
- Slice the red onion and red pepper into rings, same thickness as squash, separate onion into rings.
- Mix the squash, onion, red pepper and sugar snap peas together.
- Combine remaining ingredients, pour over vegetables and toss to blend.
- Cover and refrigerate for 3 to 4 hours.
Very good, easy, and makes a beautiful looking dish. Great way to use up some of the garden excess. Thanks for sharing. The Over-Ambitious Gardener
This is a very good crunchy, refreshing salad. Lots of flavor and color. I didn't use the yellow squash. I only used one zucchini which was plenty. The red pepper I sliced into thin rings as the directions didn't state what to do with them. The snow peas would be better if they were julienned. I also added salt and pepper.
Bring your appetite as this makes a lot! Thank goodness I used the big bowl. DH loved this and had a couple of helpings. It was easy to prepare using the mandoline. There are no directions as to how to prepare or when to add the red pepper (I assumed it was not something to be poured over the vegetables). I sliced it the same thickness and added it before the dressing.