Marinated Summer Squash Salad

This quick and colorful medley that includes fresh zucchini and yellow (croockneck) squash is a flavorful way to use up our garden bounty. 
Red peppers could be used instead of the pimentos and other vegetables could be added.

Marinated Summer Squash Salad     About 6 servings
2 smaller zucchini, seeded & sliced thin
1 smaller yellow (crookneck) squash, seeded and sliced thin
1/2 of a smaller red onion - cut in half and thinly slice
1 large button mushroom, quartered & sliced
About 3 to 4 tablespoons jarred pimientos
Dressing
3 tablespoons vegetable oil (I used sunflower oil)
2 tablespoons rice vinegar
1 tablespoon mayonnaise
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery seed
1/4 teaspoon pepper

1. Combine veggies in a bowl.
   
2. Add all dressing ingredients to a jar and shake vigorously.

   

   Wright Farms Sunflower Oil is produced in Kansas — the Sunflower State!

3. Add half the dressing to salad. mix and allow salad to marinate several hours or overnght.
4. Add leftover dressing to the salad right before serving — add just as much as needed and store any extra in the refrigerator. 

Recipe without photos . . .

Marinated Summer Squash Salad     About 6 servings

2 smaller zucchini, seeded & sliced thin
1 smaller yellow (crookneck) squash, seeded and sliced thin
1/2 of a smaller red onion - cut in half and thinly slice
1 large button mushroom, quartered & sliced
About 3 to 4 tablespoons jarred pimientos
Dressing
3 tablespoons vegetable oil (I used sunflower oil)
2 tablespoons rice vinegar
1 tablespoon mayonnaise
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery seed
1/4 teaspoon pepper

1. Combine veggies in a bowl.
2. Add all dressing ingredients to a jar and shake vigorously.
3. Add half the dressing to salad, mix and allow salad to marinate several hours or overnght.
4. Add leftover dressing to the salad right before serving — add just as much as needed and store any extra in the refrigerator.