SUMMER SQUASH SALAD
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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