Marinated Zucchini and Radish Salad | Oregonian Recipes

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons sherry vinegar
• 7 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• Pinch granulated sugar (if necessary)
• 2 small patty pan squash, stemmed and sliced 1/8-inch thick crosswise
• 2 small zucchini, stemmed and sliced 1/8-inch thick on the bias
• 5 radishes, trimmed, halved lengthwise and sliced 1/8 inch thick
• 3 tablespoons chopped mixed fresh herbs (such as mint, oregano, basil, marjoram, parsley)
• 4 cups arugula, stemmed and torn into bite-size pieces