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
FOR THE DRESSING:
1/2 cup wine vinegar with garlic
2 teaspoons dill weed
black pepper, to taste
1 tablespoon olive oil
2 tablespoons vegetable oil

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 vinegar, dill weed, pepper and oils. Pour over rice mixture and toss gently until well blended. Chill.

Servings: 10
Source: American Heart Association Cookbook, 1984