Summer Squash Radish And Watercress Salad Recipes

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SUMMER SQUASH SALAD



Summer Squash Salad image

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

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

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.

SUMMER SQUASH, RADISH, AND WATERCRESS SALAD



Summer Squash, Radish, and Watercress Salad image

Cotija is a crumbly, salty cheese sold in Latin markets. Ricotta salata -- available at Italian and gourmet markets -- is a good substitute. You can make the salad and vinaigrette one day ahead; refrigerate them separately.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 10

1 bunch watercress, tough stems discarded (about 3 cups)
2 medium yellow summer squash, cut into thin rounds (about 3 1/2 cups)
6 medium radishes, halved and cut into thin half-moons (about 1 cup)
1/2 small red onion, halved and cut into thin half-moons (about 1 cup)
1/4 cup sherry vinegar
1 tablespoon Dijon mustard
1/8 teaspoon coarse salt
1 1/2 teaspoons honey
6 tablespoons olive oil
2 ounces cotija cheese, crumbled (about 1/2 cup)

Steps:

  • Put watercress, yellow squash, radishes, and onion in a large serving bowl.
  • Whisk together vinegar, mustard, salt, and honey in a small bowl. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Dress salad; sprinkle with the cheese.

SUMMER SQUASH AND ZUCCHINI SALAD



Summer Squash and Zucchini Salad image

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

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

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

REFRESHING SUMMER SQUASH SALAD



Refreshing Summer Squash Salad image

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

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

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

WATERCRESS SALAD WITH RAW BEETS AND RADISHES



Watercress Salad With Raw Beets and Radishes image

This colorful salad, made with peppery watercress, is easy to put together. Dressed only with lemon juice, a separate horseradish cream is passed at the table. Serve a small portion as a first course or a more generous amount as a main course for a light lunch.

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 raw medium red beet, peeled
1 raw medium golden beet, peeled
Salt and pepper
4 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup crème fraîche
2 tablespoons grated horseradish
6 ounces watercress, trimmed and cleaned
4 red radishes or a 3-inch length of daikon radish, thinly sliced
3 or 4 hard-cooked eggs (8 minutes)

Steps:

  • Season the beets: Slice red beet as thinly as possible with a mandoline or sharp knife and place in a small bowl. Slice golden beet and place in a separate bowl. Season each bowl with salt and pepper, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Toss and leave to marinate for at least 10 minutes.
  • Make the horseradish cream: Put crème fraîche in a small serving bowl. Add horseradish, 2 tablespoons lemon juice and 1 teaspoon lemon zest. Season to taste with salt and pepper and set aside.
  • Make the salad: Place watercress in a low salad bowl or serving platter. Arrange seasoned beet slices over the cress and drizzle with any remaining lemon juice. Scatter radish slices over the salad and garnish with quartered or halved eggs. Sprinkle salad very lightly with salt. Serve the horseradish cream separately and add a spoonful to each serving.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 4 grams

BUCKWHEAT AND SUMMER SQUASH SALAD



Buckwheat and Summer Squash Salad image

Fresh and hearty.

Provided by Sunaina

Categories     Salad     Grains

Time 55m

Yield 8

Number Of Ingredients 11

2 cups uncooked buckwheat
4 cups water
½ teaspoon salt
1 large summer squash, thinly sliced
1 cup cooked garbanzo beans
½ cup chopped toasted walnuts
¼ cup grated Parmesan cheese
1 lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
salt and black pepper to taste

Steps:

  • Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
  • Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.

Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.1 g, Cholesterol 2.2 mg, Fat 10.9 g, Fiber 7.2 g, Protein 9.9 g, SaturatedFat 1.7 g, Sodium 278.9 mg, Sugar 1.1 g

RADISH AND WATERCRESS SALAD



Radish and Watercress Salad image

Here, two often-overlooked produce picks-radishes and watercress-team up for a fresh, crisp salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Number Of Ingredients 6

8 ounces watercress
3 tablespoons olive or vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly ground pepper
12 radishes, sliced

Steps:

  • Remove tough stems from watercress; break leaves into bite-size pieces. Arrange watercress on plates.
  • Mix oil, vinegar, salt and pepper; pour over radishes and toss. Spoon radish mixture onto watercress.

Nutrition Facts : Calories 65, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 115 mg

WATERCRESS AND RADISH SALAD



Watercress and Radish Salad image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Vinegar     Radish     Summer     Vegan     Watercress     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 4

1 tablespoon red-wine vinegar
1/4 cup olive oil
4 bunches of watercress, coarse stems discarded, rinsed and spun dry (about 14 cups)
1 1/2 cups radishes, cut into julienne strips

Steps:

  • In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the watercress and the radishes and toss the salad well.

CRUNCHY WATERCRESS, CUCUMBER & RADISH SALAD



Crunchy watercress, cucumber & radish salad image

A superhealthy, summery salad perfect for barbeques and picnic

Provided by Emma Lewis

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 8

1 cucumber
2x bags watercress
2x bags baby radishes , halved if large
6 tbsp natural yogurt
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 garlic clove , crushed
sprig dill , leaves only, chopped

Steps:

  • To make the dressing, whisk together all the ingredients, then season. (This can be stored in the fridge for up to 2 days.) Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Just before leaving, arrange the watercress, cucumber and radishes in a portable container. Drizzle with dressing just before serving.

Nutrition Facts : Calories 22 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium

WATERCRESS, ONION, AND RADISH SALAD



Watercress, Onion, and Radish Salad image

This crisp, clean-flavored salad with a hint of pepper is the perfect accompaniment to a steak dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 bunch of watercress
1 bunch of radishes
1/4 of a white onion
Vinegar (red-wine or one of your choice)
Extra-virgin olive oil
Salt
Freshly ground black pepper

Steps:

  • Break apart the watercress and add to a large bowl.
  • Clean and slice the radishes. Peel and chop the onion.
  • Drizzle vinegar (of your choice) and extra-virgin olive oil over the salad and season with salt and pepper.

BEETROOT & SQUASH SALAD WITH HORSERADISH CREAM



Beetroot & squash salad with horseradish cream image

A rustic and warm root vegetable salad with creamy dressing and lots of healthy watercress leaves - great for a buffet

Provided by John Torode

Categories     Buffet, Side dish

Time 1h15m

Number Of Ingredients 10

1kg raw beetroot
6 red onions
1 ¼kg large butternut squash , peeled and deseeded
2 tbsp red wine vinegar
1 tbsp soft brown sugar
50ml olive oil
175ml soured cream
3 tbsp creamed horseradish
juice 1 lemon
85g watercress , large stalks removed

Steps:

  • Heat oven to 200C/180C fan/gas 6. Peel the beetroot and cut each into 8 wedges. Cut the onions and butternut squash into roughly the same size. Spread out in a large roasting tin. Mix the vinegar and sugar until dissolved, then whisk in the oil. Pour over the vegetables, toss and roast for 40-45 mins until charred and soft, stirring halfway through cooking.
  • To make the horseradish cream, mix together the soured cream, horseradish, lemon juice and some seasoning.
  • To serve, put the roasted veg in a large bowl or on a platter, followed by the watercress, then drizzle over the horseradish cream. Serve warm or cold.

Nutrition Facts : Calories 171 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

SUMMER SQUASH SALAD



Summer Squash Salad image

Make and share this Summer Squash Salad recipe from Food.com.

Provided by ellie_

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

3 -5 tablespoons olive oil
2 garlic cloves, sliced
4 zucchini, sliced
4 summer squash, sliced
2 tablespoons balsamic vinegar
2 teaspoons fresh oregano, chopped

Steps:

  • Pour enough oil in skillet to cover. Place over medium high heat and add 1/3 of the garlic, cook for 1-2 minutes.
  • Stir in 1/3 of zucchini and summer squashes and cook another 2 minutes or until squash is wilted and browns on the edges. Transfer to serving dish or bowl.
  • Repeat two more times with the remaining squash and garlic.
  • Before transferring last batch to bowl stir in vinegar and then return all the squash back to the skillet along with the oregano.
  • Return all to serving dish.
  • Serve while still warm or at room temperature.

Nutrition Facts : Calories 55.3, Fat 3.7, SaturatedFat 0.6, Sodium 7.4, Carbohydrate 5, Fiber 1.5, Sugar 3.5, Protein 1.6

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