8 sm. summer squash, thinly sliced
2 sm. onions, thinly sliced & separated into rings
2 tbsp. fresh mint or dillweed
1 c. plain yogurt
1/4 c. mayonnaise
1/4 c. sour cream
Salt & pepper

I mix yellow and zucchini for color.

Put squash in pan with water to half cover. Bring to boil and drain. Chill thoroughly. Gently mix in onion, herbs and seasoning. Whip yogurt, mayonnaise and sour cream until smooth. Pour over squash. Chill well.