Cactus Zucchini And Red Pepper Salad Recipes

ZUCCHINI AND PEPPER SALAD

Steps:

• Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.)
• Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape).
• Stir together zucchini, peppers, and onion.
• In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar.
• Pour dressing over veggies and toss gently.
• Cover and chill a few hours or overnight.
• Stir before serving with a slotted spoon so that the excess dressing runs off.

CACTUS, ZUCCHINI AND RED PEPPER SALAD

Steps:

• To make vinaigrette, in small bowl, mix oil, vinegar, cilantro, 1/2 teaspoon salt, garlic and pepper with wire whisk until well blended.
• In 3-quart saucepan, heat water and salt to boiling. Add cactus. Heat to boiling; reduce heat. Boil uncovered 5 minutes; drain. Immediately rinse with cold water, or plunge into large bowl of ice and water; drain. Repeat rinsing and draining twice.
• In large bowl, mix cactus, zucchini and bell pepper. Add vinaigrette; toss to mix.

SOUTHWESTERN CACTUS SALAD

Steps:

• In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.

ZUCCHINI AND RED PEPPER SALAD (GREECE)

Steps:

• Cut both ends off each small zucchini, then core, seed & thinly slice the red bell pepper.
• Place zucchini & red bell pepper in boiling salted water & cook for 2 minutes, then drain & arrange on serving plate.
• Zest the lemon into long, thin strips/curls (The original recipe calls for blanching the zest for 2 minutes, but I don't.), then juice the lemon.
• Mix oil, lemon juice, chopped basil, salt, pepper & sugar.
• Pour over vegetables while they are still warm, then sprinkle with lemon zest & serve.

ZUCCHINI SALAD WITH HERBS AND RED ONION

Steps:

• Bring water in a pot to a boil. Place finely chopped red onion in a sieve, submerge in boiling water, and blanch for 1 minute. Cool under running cold water and set aside.
• Place zucchini slices into the boiling water and cook for 30 seconds. Remove and immediately cool in a bowl with ice water. Move zucchini around with a wooden spoon so they evenly cool. Drain and allow to drip dry.
• Place zucchini in a salad bowl. Mix in mint and basil.
• Whisk olive oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; pour over the salad and chill for 30 minutes before serving.

GRILLED ZUCCHINI, ONIONS, AND RED PEPPERS

Steps:

• Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
• Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
• Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place.
• Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top. Add the Cavendar's Greek Seasoning to taste.
• Place the vegetables on a hot grill with tongs. (If you'd like you can use a grilling basket to keep from losing any of the vegetables through the grill!).
• Cook on both sides for 2 to 3 minutes (or until they are marked) over a medium hot grill. Brush the vegetables with any remaining oil/vinegar mix when you turn them.
• Serve hot or cold!