ASIAN CUCUMBER-ZUCCHINI SALAD
Add quick crunch and flavor to your meal with this refreshing salad dressed with Asian-inspired rice wine vinaigrette.
Provided by Betty Crocker Kitchens
Categories Side Dish
Yield 5
Number Of Ingredients 6
Steps:
- Spread sesame seed in 8-inch skillet; cook and stir over medium-low heat for about 5 minutes or until golden brown, stirring constantly. Remove seed from skillet; set aside.
- Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
- In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.
Nutrition Facts : Calories 35, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 470 mg, Sugar 2 g
CUCUMBER-ZUCCHINI SALAD
Typical Salad from the Ivory Coast!For a pretty presentation scored cucumber and zucchini with a fork, not peeled. Onions are nice placed in between the layers.
Provided by Rita1652
Categories Onions
Time 5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Arrange in alternate layers cucumber, zucchini & onions.
- Mix VINEGAR and SUGAR dissolved in 1/2 cup HOT WATER add SALT, PEPPER, & CRUSHED RED PEPPER.Add a couple ice cubes to chill.
- Drain any water formed from cucumbers before adding the dressing.
- Allow vegetables to marinate in the dressing at least 1 hour before serving.
Nutrition Facts : Calories 62, Fat 0.3, SaturatedFat 0.1, Sodium 589, Carbohydrate 14.3, Fiber 1.3, Sugar 11.6, Protein 1.5
ZUCCHINI AND CUCUMBER SALAD
Mmmmm....zucchini and cucumber marinated in an oil and balsamic vinegar dressing kicked up with olives, cherry tomatoes and dijon mustard! Adapted from Country Home magazine.
Provided by Sharon123
Categories Southwestern U.S.
Time 10m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley.
- For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours.
- Makes 5 servings.
Nutrition Facts : Calories 192.4, Fat 16.2, SaturatedFat 2.3, Sodium 354.2, Carbohydrate 10.8, Fiber 2.3, Sugar 6.4, Protein 2.1
ZUCCHINI CUCUMBER SALAD
This raw zucchini cucumber salad with a lemon basil vinaigrette is a fun and healthy way to enjoy the fresh flavors of summer.
Provided by Liz DellaCroce
Categories Salad
Time 5m
Number Of Ingredients 10
Steps:
- In the bottom of a medium bowl, whisk together the lemon basil vinaigrette: lemon juice through pepper.
- Trim both ends of the zucchini and use a vegetable peeler to create long, wide ribbons. I find that it's easiest to place the zucchini flat on a cutting board and peel the vegetable horizontally.
- Repeat the same process with a cucumber and place both the zucchini and cucumber ribbons in the bowl on top of the vinaigrette.
- Add arugula and cherry tomatoes to the bowl and toss well until vegetables are evenly coated with the vinaigrette. Check for seasoning and adjust accordingly.
Nutrition Facts : Calories 94 kcal, Carbohydrate 7.1 g, Protein 1.9 g, Fat 7 g, SaturatedFat 0.9 g, Sodium 367 mg, Fiber 1.8 g, Sugar 3.8 g, UnsaturatedFat 6.1 g, ServingSize 1 serving
ZUCCHINI CUCUMBER SALAD
This is a refreshing summer salad and a tasty way to use those garden cucumbers and zucchini.
Provided by Vickie Spencer
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.
Nutrition Facts : Calories 131 calories, Carbohydrate 7.4 g, Cholesterol 5.2 mg, Fat 11.2 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 333.6 mg, Sugar 2.7 g
ZUCCHINI CUCUMBER SOUP
Categories Soup/Stew Blender Dairy Onion Vegetarian Quick & Easy Cucumber Zucchini Coriander Gourmet
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Purée zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth.
- Whisk remaining 3/4 teaspoon salt and 1/2 teaspoon coriander into crme frache. Serve soup topped with dollops of crme frache.
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