Coke Salad Recipes Recipes Recipe For Zucchini

ZUCCHINI SALAD

Steps:

• Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.

LEMONY ZUCCHINI SALAD

Steps:

• Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
• Combine zucchini, onion, and parsley together in a bowl.
• Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.

ZUCCHINI SALAD

Steps:

• In a bowl, combine the zucchini, artichokes, mushrooms, olives and water chestnuts. Combine the ranch dressing mix and Italian dressing; pour over vegetables and toss to coat. Cover and refrigerate for several hours or overnight. Drain; serve in a lettuce-lined bowl if desired.

QUICK N' EASY COOKED ZUCCHINI SALAD

Steps:

• Spray a large skillet with your non fat cooking spray (or use some EVOO, if you don't care about the calorie count).
• Over medium-high heat, fry up your chopped onion until translucent along with the garlic.
• Throw in your thinly sliced zucchini (but not paper-thin! just -- kinda thin).
• Fry the two ingredients together until both ingredients are nice and brown.
• While the zucchini and onions are cooking, slice your carrot into fettuchini-like strips using a peeler. (I dont know how else to describe it -- ).
• Technique: Once you've peeled off the skin of the carrot and discarded that part, continue to use the peeler to "peel" away the rest of the carrot. The results should look kind of like orange pasta.
• Do NOT! use the outer strips of the carrot, as the skin is tough and bitter.
• Once the zucchini mixture is cooked to your liking, remove the mixture from the skillet and put the "carrot pasta" into the skillet.
• Fry breifly, so that the carrot strips are slightly tender.
• Mix carrot in with the zucchini mixture.
• Drizzle with lemon juice.
• Salt and pepper to taste.
• Enjoy!

BIG MAC SALAD

Steps:

• Combine lettuce, tomato, onion, and pickle slices in a large bowl for salad. Set aside
• Heat butter in a large skillet and toss bread cubes in until lightly browned, 2 to 3 minutes.
• Combine olive oil, pickle juice, mustard, ketchup, and grill seasoning in a lidded jar for dressing. Close and shake until well combined. Set aside.
• Heat a large skillet over medium-high heat. Season ground beef with grill seasoning and add to the hot skillet. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cheese and stir into the beef until melted.
• Toss salad with the dressing just before serving. Put salad on plates and top with ground beef mixture and croutons.

ZUCCHINI SALAD

Steps:

• Heat the oil, add the halved garlic clove, and cook gently until browned, discard.
• Add the zucchini to the pan, and cook until a little browned and just tender.
• Turn the zucchini and oil into a bowl, and add the remaining ingredients.
• Allow to cool completely, then cover and chill for at least 3 hours.
• Remove from the fridge about 15 minutes before serving.
• *4drained and chopped anchovies can be added in step 2 for a more robust flavour.