QUICK-MARINATED YELLOW SQUASH SALAD
Crisp-tender slices of squash marry well with lemon, shallot, and thyme.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.
Nutrition Facts : Calories 116 g, Fat 10 g, Fiber 1 g, Protein 2 g
SUMMER SQUASH SALAD
This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 10
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, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
REFRESHING SUMMER SQUASH SALAD
Great dinner for the summer.
Provided by TJ Lombard
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
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, Carbohydrate 6.5 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 901.8 mg, Sugar 1.3 g
MARINATED ZUCCHINI SALAD
Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 6h40m
Yield Serves four
Number Of Ingredients 6
Steps:
- Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
- Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
- Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams
TANGY MARINATED YELLOW SQUASH (NO COOKING)
Make and share this Tangy Marinated Yellow Squash (No Cooking) recipe from Food.com.
Provided by peppermintkitty
Categories Vegetable
Time 12h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toss yellow squash, green onion, green pepper, and celery together.
- Mix the marinade ingredients together.
- Pour marinade over squash mixture.
- Refrigerate for at least 12 hours.
Nutrition Facts : Calories 359.6, Fat 18.9, SaturatedFat 2.5, Sodium 612.3, Carbohydrate 46.7, Fiber 3, Sugar 43.5, Protein 3
QUICK-MARINATED CHERRY TOMATO SALAD
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner.
- Place the iceberg lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)
Nutrition Facts : Calories 204 calorie, Fat 16 grams, SaturatedFat 22 grams, Cholesterol 1 milligrams, Sodium 201 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 4 grams, Sugar 9 grams
QUICK-MARINATED YELLOW-SQUASH SALAD
Yield serves 4
Number Of Ingredients 6
Steps:
- Whisk together lemon juice and oil in a large bowl. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.
NO COOK SUMMER SQUASH SALAD WITH LEMON AND HERBS
Provided by Cooking Channel
Time 40m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Thinly slice the squash lengthwise on a mandoline. As you slice, lay the slices on a large platter. Once you cover the plate, lightly sprinkle the squash with some chives and about 1 teaspoon olive oil.
- Cut into the lemon about halfway so you can squeeze the juice but still grate off the zest. Finely grate about 1/4 teaspoon of the lemon zest and squeeze 4 or 5 drops of juice over the squash. Top with a sprinkling of tarragon, about 1 teaspoon. Keep it light because the flavor adds up as you layer the vegetables. Season evenly with salt and pepper. Repeat with the ingredients to make 4 or 5 layers of squash flavored with the herbs, lemon and olive oil. Finish with a nice drizzle of the olive oil and herbs.
- Set aside to allow the squash to soften slightly, about 30 minutes. Lay the slices of cheese on top. Serve.
YELLOW SQUASH TURKEY SALAD
With a wonderful mix of flavors, colors and textures, this impressive salad can be made in minutes for lunch with a friend or for a light dinner with your sweetie. It's my favorite fast recipe! -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 7 ingredients. Drizzle with vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 490 calories, Fat 17g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1170mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 7g fiber), Protein 22g protein.
ROASTED YELLOW SQUASH SALAD
This simple Tuscan vegetable salad is an ideal side dish for a crowd.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees with racks in upper and lower thirds. Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2 tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat.
- Roast, rotating sheets from top to bottom and front to back halfway through, until browned, 55 to 60 minutes; cool on sheets.
- Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon juice, and remaining tablespoon oil. Season with salt and pepper; toss. Refrigerate, covered, up to 1 day (drain off liquid before serving).
Nutrition Facts : Calories 98 g, Fat 6 g, Fiber 3 g, Protein 4 g
EASY MARINATED ZUCCHINI & YELLOW SQUASH SIDE DISH FOR ONE
This is one of the ways I like to cook up zucchini. People often think that zucchini and yellow squash are one in the same, just a different color, but I think zucchinis are chewier and tarter while yellow squash has a sweeter taste. But they both taste great together and also make for a pleasing dish to look at because of the way the colors pop out. Please note that measurements here are approximate except the olive oil; I just shook the spices on until they were coated.
Provided by the80srule
Categories < 30 Mins
Time 20m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 5
Steps:
- Wash the zucchini and yellow squash, cut each in half. Slice the halves into rounds.
- Put them into a mixing bowl and pour in the olive oil, tossing well to coat.
- Sprinkle on the sea salt and thyme and toss well to coat again, making sure it's on evenly.
- Let the mixture sit for about 5-10 minutes to let the oil and flavors soak inches.
- Pour the zucchini and squash pieces into a large frying pan and sautee on medium-high heat for about 10 minutes, making sure to cook on both sides evenly. Cook until slightly browned, let cool for a few minutes, then serve and enjoy.
Nutrition Facts : Calories 150.9, Fat 13.9, SaturatedFat 1.9, Sodium 601.3, Carbohydrate 6.6, Fiber 2.2, Sugar 3.4, Protein 2.4
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