Susans Summer Squash Salad Recipes

SUMMER SQUASH AND ZUCCHINI SALAD

I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15

Summer Squash and Zucchini Salad image

Steps:

Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

4 medium zucchini
2 yellow summer squash
1 medium sweet red pepper
1 medium red onion
1 cup fresh sugar snap peas, trimmed and halved
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons reduced-fat mayonnaise
4 teaspoons fresh sage or 1 teaspoon dried sage leaves
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon pepper

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

Summer Squash Salad image

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.

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 AND TOMATO SALAD

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 0

Summer Squash and Tomato Salad image

Steps:

Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

Ingredients

ZUCCHINI-AND-SQUASH SALAD

Buttery toasted pine nuts, salty Pecorino Romano, and fragrant basil add intrigue to this simple summer side dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 55m

Number Of Ingredients 10

Zucchini-and-Squash Salad image

Steps:

Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl. Whisk together oil, lemon juice, Dijon, and honey. Drizzle mixture over slices. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 2 hours.

Ingredients

2 zucchini (1 pound total), cut into thin slices
2 small yellow squashes (1 pound total), cut into thin slices
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 cup pine nuts, toasted
1 ounce Pecorino Romano, coarsely grated (1/4 cup)
1/4 cup fresh basil leaves, torn if large

SWEET & SOUR SQUASH SALAD

This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. -Opal Shipman Levelland, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Sweet & Sour Squash Salad image

Steps:

For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing., Refrigerate, covered, until cold. Serve with a slotted spoon.

Nutrition Facts : Calories 241 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.

Ingredients

3/4 cup sugar
1/2 cup cider vinegar
1/4 cup olive oil
2 tablespoons ranch salad dressing mix
1/4 to 1/2 teaspoon pepper
1/8 teaspoon salt
2 medium zucchini, thinly sliced
2 medium yellow summer squash, thinly sliced
2 celery ribs, chopped
1 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper

BOUNTIFUL SUMMER SQUASH SALAD

This is a tasty way to use up your bounty of summer squash and zucchini! A few ingredients plus a few minutes equals a delicious and nutritious summer meal or side dish for steak, chicken, or pork!

Provided by JennB1972

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Bountiful Summer Squash Salad image

Steps:

Combine summer squash, zucchini, red onion, and baby carrots in a large bowl. Sprinkle with black pepper, cracked peppercorns, salt, and red pepper flakes. Drizzle olive oil over the top. Add dill. Pour red wine vinegar over everything and mix well.
Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 79.8 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 894.7 mg, Sugar 4.6 g

Ingredients

2 medium summer squash, cut into matchsticks
2 medium zucchini, cut into matchsticks
1 small red onion, very thinly sliced
20 baby carrots, sliced into thin pennies
2 teaspoons ground black pepper
2 teaspoons cracked mixed peppercorns
2 teaspoons coarse sea salt
½ teaspoon red pepper flakes
1 tablespoon olive oil
2 tablespoons finely chopped fresh dill
¼ cup red wine vinegar

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

Refreshing Summer Squash Salad image

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

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

CUMIN-SCENTED SUMMER SQUASH SALAD

In the summer, squash of all kinds is in abundance. This recipe uses zucchini, or any other summer variety you have on hand or pick up at the farmers' market. The squash in this North African salad is lightly steamed.

Provided by Martha Rose Shulman

Categories weekday, side dish

Time 10m

Yield Serves four

Number Of Ingredients 8

Cumin-Scented Summer Squash Salad image

Steps:

Steam the squash for three to five minutes until just tender. Remove from the heat.
Mix together the lemon juice, garlic, cumin, salt, pepper and olive oil. Toss with the squash. You can serve this warm, in which case add the cilantro and serve. Alternately, refrigerate until shortly before serving. Toss with the cilantro and serve.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 3 grams

Ingredients

1 pound zucchini or other summer squash, thinly sliced or cut in 1/2-inch dice
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced or puréed
3/4 to 1 teaspoon cumin seeds, lightly toasted and ground
Salt
freshly ground pepper
1/4 cup extra virgin olive oil
2 tablespoons chopped cilantro

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