Polish Zucchini Salad Recipes

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POLISH ZUCCHINI SALAD



Polish Zucchini Salad image

It is best to use small, young zucchini for this delicious Polish zucchini salad with yogurt, dill, and garlic. Best to use garden zucchini or from the farmer's market, they are the tastiest.

Provided by marsha

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 5m

Yield 6

Number Of Ingredients 5

¼ cup plain yogurt
2 tablespoons chopped fresh dill
1 clove garlic, minced
salt
2 fresh zucchini, thinly sliced

Steps:

  • Mix yogurt, dill, and garlic in a bowl; season to taste with salt. Gently stir in sliced zucchini.

Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.9 g, Sodium 33.2 mg, Sugar 1.1 g

ITALIAN ZUCCHINI SALAD



Italian Zucchini Salad image

My husband, Robert, doesn't care much for zucchini, but even he likes this salad, so it's one I make often. The dressing is generous-it can be used on other green salads and even to marinate meats for the grill. I'm always trying new recipes, and I have lots of eager tasters with three children, six grandchildren and six great-grandchildren. I've entered recipe contests many times before, but this is the first time I've had a recipe picked. It's the nicest feeling!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 14

2 pounds zucchini
1/2 cup water
2 teaspoons seasoned salt
12 large ripe pitted olives
2/3 cup olive oil
1/2 cup white wine vinegar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon sugar
1/4 teaspoon basil leaves
1 clove garlic
1 avocado
Pimientoor red pepper strips

Steps:

  • Wash zucchini; cut off ends. Cut into 3/4-in. slices. Combine water and salt; pour over zucchini in saucepan. Cook until tender-crisp. Drain; set aside. , Cut olives in quarters; add to zucchini mixture. Combine the oil, vinegar, salt, paprika, pepper, sugar and basil. Spear garlic on toothpick; add to dressing. Pour over zucchini mixture in bowl; stir gently. Chill overnight. , Discard garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimiento or red pepper.

Nutrition Facts : Calories 167 calories, Fat 17g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 469mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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