Zucchini Noodle Salad With Buttermilk Dressing Recipes

ZUCCHINI NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE

Zucchini Noodle Salad with Lemon-Garlic Vinaigrette image

This is a healthy, simple, and easy zucchini noodle (or zoodle) salad that is suitable for your personalization. For variation, feel free to top with feta cheese, parmesan, chopped walnuts, chile flakes, whatever suits your palate.

Provided by lutzflcat

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon dried basil
1 pinch salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
3 medium zucchini, ends trimmed
¼ cup chopped cilantro leaves and stems
¼ cup toasted pine nuts

Steps:

Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 10 g, Fat 23.3 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 86.9 mg, Sugar 4.8 g

ZUCCHINI NOODLE SALAD

Zucchini Noodle Salad image

Provided by Damaris Phillips

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 tablespoons white vinegar
2 teaspoons honey
1/4 teaspoon red pepper flakes
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
20 grape tomatoes, halved
2 large zucchini, at least 1 1/2 inches thick, spiral cut into noodles
2 ears yellow corn, kernels cut off the cobs
1 large carrot, at least 1 1/2 inches thick, spiral cut into noodles
1/4 cup crumbled feta cheese
1/2 bunch fresh basil, sliced into chiffonade

Steps:

Whisk together the oil, vinegar, honey, red pepper flakes and salt and pepper to taste in a small bowl to make a vinaigrette.
In a large bowl, combine the tomatoes, zucchini, corn and carrots. Pour the vinaigrette over the vegetables and stir to combine. Add the feta and basil and season with salt and pepper.
Allow to sit for at least 30 minutes or up to 2 hours in the refrigerator before serving.

GRILLED ZUCCHINI WITH BUTTERMILK-BASIL DRESSING

Grilled Zucchini with Buttermilk-Basil Dressing image

Serve this simple side dish of Grilled Zucchini with Buttermilk-Basil Dressing with flank steak or pasta for a filling and satisfying meal.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 8

Ingredients

5 tablespoons buttermilk
6 tablespoons extra-virgin olive oil
2 teaspoons white-wine vinegar
1 garlic clove, minced
1 cup packed fresh basil leaves
1/3 cup coarsely grated Parmesan
Coarse salt and ground pepper
4 medium zucchini or yellow squash (or a combination), halved and cut lengthwise into 1/4-inch slices

Steps:

Heat a grill or grill pan over high. Clean and lightly oil hot grill. In a small measuring cup, combine buttermilk and 5 tablespoons extra-virgin olive oil with white-wine vinegar. In a food processor, combine garlic, basil, and Parmesan and process until basil is finely chopped. Season with salt and pepper. With machine running, add buttermilk mixture in a slow, steady stream and process until dressing is smooth. Season to taste with salt and pepper.
Toss zucchini with remaining tablespoon oil; season with salt and pepper. Grill zucchini (in batches if necessary) until lightly charred and tender, 4 to 6 minutes, flipping once. Transfer to a serving plate and drizzle with dressing.

Nutrition Facts : Calories 230 g, Fat 20 g, Fiber 3 g, Protein 6 g

PASTA SALAD WITH BUTTERMILK DRESSING

Pasta Salad with Buttermilk Dressing image

Thick buttermilk makes a great base for a creamy dressing with less fat and tons of flavor in this delicious Pasta Salad with Buttermilk Dressing.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

Ingredients

Salt and pepper
3/4 pound fusilli or other short twisted pasta
1 bulb fennel, cored and thinly sliced, plus 1/2 cup fronds, chopped
10 ounces frozen shelled edamame
3/4 cup buttermilk
3 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 cup packed fresh basil leaves, chopped
2 bunches watercress, trimmed

Steps:

In a large pot of salted boiling water, cook pasta 1 minute less than package instructions; add fennel and edamame and cook 1 minute. Drain and let cool slightly.
Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, lemon juice, and basil. Season with salt and pepper. Add pasta mixture, watercress, and fennel fronds to bowl and toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 472 g, Fat 8 g, Fiber 8 g, Protein 23 g, SaturatedFat 1 g

MACARONI SALAD WITH BUTTERMILK DRESSING

Macaroni Salad With Buttermilk Dressing image

This is a different take on the dressing for macaroni salad, and is it ever delicious- everyone should try it!!

Provided by Chef mariajane

Categories Easy

Time 20h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) package macaroni
5 medium plum tomatoes
3 small zucchini
2 medium yellow straight neck squash
1/2 cup mayonnaise
1 1/2 teaspoons dried basil leaves
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup buttermilk

Steps:

Cook and cool macaroni. Cut tomatoes into chunks. Cut zucchini lenghwise in half. Cut each diagonally into thin slices. Dice yellow squash.
In large bowl, mix mayonnaise, basil, lemon juice, salt, pepper and buttermilk. Add macaroni, tomato chunks, zucchini and squash with mixture. Gently stir until coated.
Can be served at room temperature or cooled. If salad is too dry, stir in additional buttermilk, just until moistened.

Nutrition Facts : Calories 607.7, Fat 12.6, SaturatedFat 2.2, Cholesterol 10.1, Sodium 1165.8, Carbohydrate 104.9, Fiber 6.8, Sugar 12.7, Protein 20.2

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