In her Minneapolis, Minnesota kitchen, Mary Ann Kosmas creates this quick and colorful medley of fresh zucchini, summer squash and red pepper. "It's a flavorful way to use up my garden bounty," she notes, "and the dill adds wonderful herb flavor."
*NOTE: This may even be 0 points...but I can't be sure. They didn't post the fiber content. But...1 pt ain't bad!
INGREDIENTS
* 2 small yellow summer squash, julienned * 2 small zucchini, julienned * 1 small sweet red pepper, julienned * 1/3 cup sliced onion * 3 tablespoons vegetable oil * 2 tablespoons cider or white wine vinegar * 1 tablespoon mayonnaise * 1 teaspoon sugar * 1/2 teaspoon dill weed * 1/2 teaspoon garlic salt * 1/4 teaspoon celery salt * 1/4 teaspoon pepper
SERVINGS 10 CATEGORY Lower Fat METHOD Chill PREP 15 min. TOTAL 15 min.
DIRECTIONS
In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon. Yield: 10 servings.
