2 sm. zucchini (about 8 oz. each)
2 sm. yellow straightneck squash (about 8 oz. each)
1 bunch or 1 (6 oz.) bag radishes
3 tbsp. olive or salad oil
1 tbsp. cider vinegar
1 tbsp. Dijon mustard
1 tbsp. chopped fresh dill or 1/2 tsp. dried dill weed
1 tbsp. chopped parsley
3/4 tsp. salt
1/4 tsp. pepper

About 20 minutes before serving: Cut each zucchini and yellow squash crosswise in half. Cut each half lengthwise into matchstick-thin strips. Cut each radish lengthwise in hair.

In large bowl, with wire whisk or fork, mix olive or salad oil, vinegar, mustard, dill, parsley, salt and pepper. Add zucchini, yellow squash and radishes; toss to coat. Cover and refrigerate if not serving right away. Makes 6 accompaniment servings.