ZUCCHINI & SQUASH SLAW

2 small zucchini (about 8 oz. each)

2 small yellow straight neck squash (8 oz. each)

1 bunch or 1 6-oz. bag radishes

3 tab. olive or salad oil

1 tab. cider vinegar

1 tab. Dijon mustard

1 tab. chopped fresh, dill or 1/2 tea. dried dill weed

1 tab. chopped parsley

1/8 tea. salt

1/8 tea. pepper

Cut each zucchini and yellow squash crosswise in half. Cut each half lengthwise into match stick thin strips. Cut each radish lengthwise in half. 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.

CRUNCHY BACON COLESLAW

3/4 cup Miracle Whip or Miracle Whip Light

1 tab. sugar

4 cups shredded green cabbage

1 cup shredded red cabbage

1/2 cup chopped peanuts

4 slices bacon, crisply cooked, crumbled

Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Makes 8 to 10 servings.