Yellow Squash and Rice Salad

[Guest guest]

Yellow Squash and Rice Salad

 

3 medium yellow crookneck squash, thinly sliced

3 cups cooked long-grain white rice, cooled

3 green onions, thinly sliced

1/2 cup toasted sunflower seeds

 

DRESSING:

 

1/4 cup lemon juice

2 teaspoons dill weed

black pepper, to taste, optional

3 tablespoon olive oil

pinch of sugar

 

Toast sunflower seeds in a low oven (about 250 degrees F) for 15

minutes, stirring occasionally, until lightly browned.

 

Steam squash slices for 2 minutes. Drain well, cool.

 

Stir cooled squash together with the rice, green onions, and sunflower

seeds, being careful not to break up the squash.

 

Combine the lemon juice, dill weed, pepper and oils. Pour over rice

mixture and toss gently until well blended. Chill.