SUMMER SQUASH AND ZUCCHINI SALAD RECIPES RECIPES

Name: Summer Squash Salad
Prep time: 15 min
Total time: 15 min
Yield: 12 servings.
Ingredients: 4 cups julienned zucchini; 4 cups julienned yellow squash; 2 cups sliced radishes; 1 cup canola oil; 1/3 cup cider vinegar; 2 tablespoons Dijon mustard; 2 tablespoons snipped fresh parsley; 1-1/2 teaspoons salt; 1 teaspoon dill weed; 1/2 teaspoon pepper

SUMMER SQUASH SALAD RECIPE: HOW TO MAKE IT

Summer Squash Salad Recipe: How to Make It image

Packing a perfect crunch, this salad is a tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is an amazing way to use our fresh produce. —Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1 cup canola oil
1/3 cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons snipped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper

Steps:

In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.

Nutrition Facts : Calories 188 calories, FatContent 19g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 368mg sodium, CarbohydrateContent 4g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

REFRESHING SUMMER SQUASH SALAD RECIPE | ALLRECIPES

Refreshing Summer Squash Salad Recipe | Allrecipes image

Great dinner for the summer.

Provided by TJ Lombard

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 yellow squash, shaved into thin strips
1 zucchini, shaved into thin strips
1 teaspoon salt
2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 teaspoons fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
3 slices prosciutto, chopped
¼ cup crumbled feta cheese

Steps:

Toss yellow squash and zucchini with salt in a large bowl.
Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.

Nutrition Facts : Calories 122.6 calories, CarbohydrateContent 6.5 g, CholesterolContent 17.8 mg, FatContent 9.1 g, FiberContent 2.5 g, ProteinContent 5 g, SaturatedFatContent 3.3 g, SodiumContent 901.8 mg, SugarContent 1.3 g

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