Squash Zucchini Spring Salad With Orange Vinaigrette Recipes

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SQUASH & ZUCCHINI SPRING SALAD WITH ORANGE VINAIGRETTE



Squash & Zucchini Spring Salad With Orange Vinaigrette image

Make and share this Squash & Zucchini Spring Salad With Orange Vinaigrette recipe from Food.com.

Provided by Azja Freeman

Categories     Salad Dressings

Time 18m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 14

2 ounces red onions, finely chopped
2 tablespoons garlic, Minced
2 ounces apple cider vinegar
2 ounces orange juice, Fresh Squeezed
1 pinch cayenne pepper
1 cup squash, Thin Sliced
1 cup zucchini, Thin Sliced
1/2 carrot, Ribboned
3/4 cup extra virgin olive oil (Canola Oil 50/50)
1/4 tablespoon Agave
salt
pepper
ginger
orange zest

Steps:

  • Boil Squash and Zucchini for 3 minutes Remove from heat, add to ice bath to stop cooking process.
  • For the Dressing.
  • Combine Onions, Garlic, Orange Zest, Orange Juice,Salt, Pepper and agave into a medium mixing bowl or blender. Mix with Apple Cider Vinegar, Ginger and Oliv Oil. Sit aside.
  • Drain Squash and Zucchini, then add to your favorite Salad Bowl.
  • Shave carrot into ribbons.
  • Combine Spring Mixed Greens.
  • Toss with Salt, pepper and Vinaigrette. Enjoy.

Nutrition Facts : Calories 393, Fat 40.7, SaturatedFat 5.7, Sodium 11.3, Carbohydrate 7.1, Fiber 1.2, Sugar 3.7, Protein 1.3

ZUCCHINI-AND-SQUASH SALAD



Zucchini-and-Squash Salad image

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

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

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.

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