University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Fresh Summer Squash
Total : 25 min

Ingredients:

  • 2 yellow summer squash
  • 2 zucchini
  • 1 sweet red pepper
  • 1/3 cup diced onion
  • 3 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon mayonnaise
  • 1 teaspoon sugar
  • ½ teaspoon dill weed
  • ½ teaspoon garlic powder
  • ½ teaspoon celery seed (powder or whole)
  • ¼ teaspoon pepper

Directions:

  1. Thinly slice or julienne summer squash, zucchini and red pepper.
  2. Combine all ingredients and stir. Cover and refrigerate before serving to allow flavors to blend.
Exchange: 2 vegetable, 1 fat
Carbohydrate Units: 0.5
Nutrition Facts
Servings per Recipe:
8 ½-cupservings
 Amount Per Serving
 Calories 80      Calories from Fat 50
% Daily Value 
9% Total Fat 6g
0% Cholesterol   0mg
1% Sodium   20mg
2% Total Carbohydrate   5g
8%   Dietary Fiber   2g
0%   Sugars   0g
2% Protein   1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: