Summer Squash Salad
|Zucchini||1 1⁄2 Cup (24 tbs), very thinly sliced|
|Dried dill leaves||1 Teaspoon|
|Yellow summer squash||1 1⁄2 Cup (24 tbs), thinly sliced|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
Toss zucchini and yellow summer squash with salt.
Place vegetables in a colander in the sink for 1 hour.
Rinse in cold water and drain well.
Combine squash with dill, vinegar, and sugar in a glass bowl.
Cover and refrigerate for 2 hours.