4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1 cup vegetable oil
1/3 cup cider vinegar
2 tbls Dijon mustard
2 tbls snipped fresh parsley
1 1/2 tsp salt
1 tsp dried dill weed
1/2 tsp pepper
In a bowl, toss zucchini, squash and radishes. In a small bowl or jar with an air tight lid, combine all remaining ingredients; shake or mix well. Pour over vegetables. Cover and refrigerate for at least two hours.
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