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Ingredients:

4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1 cup vegetable oil
1/3 cup cider vinegar
2 tablespoons Dijon style mustard
2 tablespoons snipped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper

In a bowl, toss the zucchini, squash and radishes. In a small bowl or jar with tight-fitting lid, combine all remaining ingredients shake or mix well. Pour over vegetables. Cover and refrigerate for at least 2 hours.


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