ZUCCHINI AND CUCUMBER SALAD RECIPES

CUCUMBER-ZUCCHINI SALAD RECIPE - FOOD.COM

Cucumber-Zucchini Salad Recipe - Food.com image

Typical Salad from the Ivory Coast!For a pretty presentation scored cucumber and zucchini with a fork, not peeled. Onions are nice placed in between the layers.

Total Time 5 minutes

Prep Time 5 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cucumbers, thinly sliced
2 zucchini, thinly sliced
1 small sweet onion, thinly sliced (optional)
1/3 cup vinegar
1/4 cup sugar
1/2 tablespoon salt
1 teaspoon coarse black pepper, fresh cracked
1 pinch red pepper flakes

Steps:

Arrange in alternate layers cucumber, zucchini & onions.
Mix VINEGAR and SUGAR dissolved in 1/2 cup HOT WATER add SALT, PEPPER, & CRUSHED RED PEPPER.Add a couple ice cubes to chill.
Drain any water formed from cucumbers before adding the dressing.
Allow vegetables to marinate in the dressing at least 1 hour before serving.

Nutrition Facts : Calories 62, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 589, CarbohydrateContent 14.3, FiberContent 1.3, SugarContent 11.6, ProteinContent 1.5

ZUCCHINI AND CUCUMBER SALAD RECIPE - FOOD.COM

Zucchini and Cucumber Salad Recipe - Food.com image

Mmmmm....zucchini and cucumber marinated in an oil and balsamic vinegar dressing kicked up with olives, cherry tomatoes and dijon mustard! Adapted from Country Home magazine.

Total Time 10 minutes

Prep Time 10 minutes

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

1 lb small zucchini, thinly sliced
1/2 large English cucumber, cut into 1/2-inch cubes
1 large sweet onion, cut into thin rings
1 (2 1/4 ounce) can black olives, pitted and sliced
1/2 cup cherry tomatoes
1/4 cup loosely packed fresh Italian parsley
1/3 cup extra virgin olive oil
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 teaspoon dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 garlic clove, minced
1/8 teaspoon black pepper

Steps:

In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
Makes 5 servings.

Nutrition Facts : Calories 192.4, FatContent 16.2, SaturatedFatContent 2.3, CholesterolContent 0, SodiumContent 354.2, CarbohydrateContent 10.8, FiberContent 2.3, SugarContent 6.4, ProteinContent 2.1

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