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Squash Salad

Easy to make, uses both zucchini and yellow squash, tastes great, and is wonderful for you!


  • 3 medium squash (zucchini/yellow)
  • 1/3 cup salad oil
  • 1/3 cup cider vinegar
  • 1/4 cup sweet pickle relish
  • 2 Tbsp. minced onion
  • 2 Tbsp. chopped pimiento
  • 1 tsp. salt
  • Ad

  • 1/8 tsp. pepper
  • 1 clove of garlic, split


Wash squash and remove end pieces. Slice squash into one quarter or less inch rounds. (I use a mandolin). Combine remaining ingredients and pour over squash.

Cover, refrigerate several hrs or overnight, tossing occasionally - makes about 4 cups.

Lasts quite some time in the refrigerator and a spoonful or two added to any meal gives a great contrast. Looks pretty too!

Servings: 10-12
Time:10 Minutes Preparation Time
0 Minutes Cooking Time

Source: from a 1973 newspaper recipe that is no longer being published and whose name I have forgotten.

By NancySparks from Cross Lanes, WV

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