Zucchini Artichoke Summer Salad Recipes

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ZUCCHINI SALAD WITH CHICKPEA AND ARTICHOKE



Zucchini Salad with Chickpea and Artichoke image

zucchini salad with chickpea and artichoke

Provided by Robin Gagnon

Categories     Entree     Side Dish

Number Of Ingredients 8

1/2 tbs oil
2 zucchini squash (halved lengthwise, then sliced on the diagonal)
1/4 of a large sweet onion (sliced)
1 clove garlic (minced)
15 oz chick peas (garbanzo beans, rinsed)
15 oz artichoke quarters (drained)
1/4 cup Italian dressing
2 tbs freshly chopped basil

Steps:

  • Put oil in skillet, and place on med-high heat.
  • Once hot, add the zucchini, onion & garlic. Saute lightly. The vegetables should be mostly cooked, but still have a bit of tooth to them, not all wilted.
  • Shut off & remove from burner. Add the chick peas, and artichokes. Stir to mix in and even out temperature.
  • Add the dressing and basil stir to mix evenly.
  • Serve warm or cold, as is or with sprinkling of your favorite cheese.

Nutrition Facts : Calories 366 kcal, Carbohydrate 41 g, Protein 11 g, Fat 17 g, SaturatedFat 1 g, Sodium 566 mg, Fiber 11 g, Sugar 11 g, ServingSize 1 serving

ARTICHOKE PASTA SALAD



Artichoke Pasta Salad image

Provided by Alton Brown

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 19

4 cups cooked bow tie pasta, cooled
2 tablespoons red wine vinegar
3 tablespoons Herb Oil, recipe follows
1 cup grape tomatoes, split
2 tablespoons thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1 cup roughly chopped roasted chicken
1 cup roughly chopped marinated artichokes
Salt
Freshly ground black pepper
1/2 bunch parsley
1/2 cup packed fresh basil
1/2 bunch fresh thyme
1/2 cup packed fresh oregano
1/2 orange, zested
1 whole dried arbol chile
1 teaspoon whole black pepper corns
2 cups canola oil
1 cup extra-virgin olive oil

Steps:

  • In a large bowl toss all of the ingredients. Serve or store in the refrigerator until ready to serve.
  • In a 1-quart mason jar, place all of the herbs, zest, chile, and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
  • Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

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

ARTICHOKE AND ZUCCHINI SALAD



Artichoke and Zucchini Salad image

Make and share this Artichoke and Zucchini Salad recipe from Food.com.

Provided by Calee

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

3 small zucchini
1 (14 ounce) can artichoke hearts, quartered
1 head romaine lettuce
2 tablespoons parsley
1 cup fresh mushrooms, sliced
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon lemon juice
2 tablespoons parmesan cheese
2 tablespoons grated onions
3/4 teaspoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon pepper
1 teaspoon sugar
3/4 teaspoon oregano
3/4 teaspoon basil
3/4 teaspoon dry mustard

Steps:

  • Slice zucchini thinly add drained and quartered artichokes.
  • Blend together dressing ingredients in blender for 30 seconds.
  • Pour over zucchini and artichokes marinate for 1 hour.
  • Tear romaine into bite size pieces, add parsley and mushrooms. Just before serving add artichokes and zucchini. Toss.

Nutrition Facts : Calories 237.6, Fat 19.2, SaturatedFat 2.9, Cholesterol 1.5, Sodium 655.1, Carbohydrate 15.1, Fiber 6.8, Sugar 4.1, Protein 5.5

MEDITERRANEAN ZUCCHINI SALAD



Mediterranean Zucchini Salad image

A great zucchini summer salad!

Provided by Nicole S.

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 7

2 each zucchini, peeled
½ pint cherry tomatoes, quartered
1 cup pitted Kalamata olives, quartered
1 (6 ounce) jar quartered artichoke hearts, drained and chopped
2 tablespoons white wine vinegar
1 lemon, juiced
2 tablespoons crumbled feta cheese, or to taste

Steps:

  • Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 27.2 g, Cholesterol 8.4 mg, Fat 10.2 g, Fiber 10 g, Protein 7.7 g, SaturatedFat 2.5 g, Sodium 1257.7 mg, Sugar 2.4 g

CHICKEN ARTICHOKE SALAD



Chicken Artichoke Salad image

This is a different but truly delicious chicken salad. This really goes over well for luncheons or brunch or a warm summer afternoon.

Provided by Just Cher

Categories     Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

1 package chicken rice pilaf mix (prepared according to package directions, cooled)
1 (14 ounce) can artichoke hearts (drained & chopped)
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can chopped black olives
1 bunch green onion, chopped (green part only)
1 green bell pepper, chopped
1/3 cup olive oil
1/3 cup vinegar
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon seasoning salt
salt and black pepper
lemon pepper
4 chicken breasts, cooked and cubed

Steps:

  • Combine artichoke heart, mushroom, olive, onion& bell pepper in a large bowl.
  • Combine oil, vinegar, mayonnaise, lemon juice and seasoned salt and add into artichoke mixture.
  • Blend well.
  • Season to taste with salt, pepper& lemon pepper.
  • Add chicken& rice.
  • Cover and refrigerate 2 hours or overnight.

WARM ARTICHOKE & ASPARAGUS SUMMER SALAD



Warm artichoke & asparagus summer salad image

This dish is all about vegetables at the peak of their season

Provided by Gordon Ramsay

Categories     Lunch, Main course

Time 1h30m

Number Of Ingredients 14

4 artichokes , trimmed
2 lemons , halved
3 tbsp olive oil
1 tbsp coriander seeds
1 star anise
large thyme sprig
4 tbsp white wine vinegar
large bunch (about 30) asparagus spears
4 handfuls small salad leaves such as micro-leaves
5 tbsp olive oil
1 small red onion , finely chopped
2 spring onions , finely sliced
small bunch chives , finely snipped
2 tbsp balsamic vinegar (I like to use white balsamic vinegar)

Steps:

  • When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
  • Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
  • Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
  • To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
  • Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
  • Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
  • Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.

Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.22 milligram of sodium

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