Yield: 8 servings
|1½ pounds||Zucchini -- in paper thin|
|1½ pounds||Summer squash -- in paper|
|⅔ cup||White vinegar|
|2 tablespoons||Fresh dill -- snippped|
In colander toss the zucchini and the yellow squash with the salt and let them drain for 1 hour. Refresh the squash under running cold water and drain it well. In a large glass bowl combine the vinegar and the sugar, stirring until the sugar is dissolved, add the squash and the dill, and combine the mixture well. Chill the salad, covered, for at least 2 hours or overnight. Stir the salad before serving.
Recipe By : Gourmet's America From: Meg Antczak Date: 08-09-95 (21:43) (159) Fido: Cooking