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Lanni Orchards Summer Squash Salad

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Servings: Serves 4

Cook Time: 0 minutes

Prep Time: 20 minutes


1 each Medium zucchini, cut lengthwise, then sliced into half moons
1 each Medium yellow squash, cut lengthwise, sliced half moon
5 each Fresh medium radishes, cut in half, sliced in half moons
3 each Scallions, white and light green parts, thinly sliced
2 tablespoon Cider vinegar
2 teaspoon Dijon mustard
2 tablespoon Finely chopped parsley
3/4 teaspoon Salt
1 tablespoon Dill weed, dried
1/4 teaspoon Black pepper, freshly ground
3 tablespoon Olive oil


1. In a large bowl, combine zucchini, yellow squash, radishes, and scallions. Mix evenly.
2. In a small bowl, combine vinegar, mustard, parsley, salt, dill, and pepper. Whisk in olive oil until emulsified. Pour dressing over vegetables and toss to coat completely. Cover bowl and refrigerate for at least 2 hours. Serve chilled.
Source: Hannaford fresh Magazine, September - October 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 120 kcal (6%)
Calories from Fat 99
Total Fat 11 g (17%)
Saturated Fat 2 g (8%)
Cholesterol 0 n/a
Sodium 490 mg (20%)
Total Carbohydrates 6 g (2%)
Dietary Fiber 2 g (8%)
Protein 2 g (3%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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