Zucchini Ribbon Salad Recipes
ZUCCHINI RIBBON SALAD
Long, thin ribbons of garden-fresh zucchini pair beautifully with feta and dill in this raw and refreshing salad.
Provided by Inspired Taste
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Using vegetable peeler or mandolin slicer, cut zucchini lengthwise into thin ribbons.
- In medium bowl, beat oil, vinegar, dill, mustard and honey with whisk until well blended. Stir in salt and pepper to taste. Add zucchini; toss gently to coat. Let stand 10 minutes.
- Divide zucchini evenly among 4 serving plates. Top each with feta cheese.
Nutrition Facts : ServingSize 1 Serving
GRILLED ZUCCHINI RIBBON SALAD
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 20m
Yield 12 to 16 servings
Number Of Ingredients 10
Steps:
- Prepare a charcoal grill, or heat a gas grill to high.
- Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly.
- When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy.
LEMONY ZUCCHINI RIBBONS
Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.
Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
RIBBONED ZUCCHINI SALAD
Steps:
- Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.
- Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
- Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.
- *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).
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ZUCCHINI RIBBON SALAD RECIPE — THE MOM 100
Place the zucchini strips into a serving bowl. Add 1 tablespoon of the olive oil, lemon juice and vinegar (if using), basil, onion, and salt and pepper to the …
From themom100.com
Cuisine AmericanCategory Side DishServings 4Total Time 15 mins
From themom100.com
Cuisine AmericanCategory Side DishServings 4Total Time 15 mins
- Use a vegetable peeler to peel off strips of zucchini, trying to get the strips to be as wide and flat as possible, and including a bit of green on the edges of as many of the strips as possible. As you get into the middle of the zucchini the strips will just be the pale zucchini flesh. Stop before you get to the seeds. Place the zucchini strips into a serving bowl.
- Add 1 tablespoon of the olive oil, lemon juice and vinegar (if using), basil, onion, and salt and pepper to the bowl and toss to combine. Add up to another tablespoon of olive oil if desired—it really depends on how dressed you like your salad. Taste and adjust seasonings as needed. Serve immediately, or let sit in the fridge or at room temperature for up to 2 hours.
ZUCCHINI RIBBON SALAD - ALTON BROWN
Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss, and drain for 30 minutes. Discard the liquid. Whisk together the olive oil, lemon juice, mustard, …
From altonbrown.com
Servings 6Total Time 1 hr 5 minsCategory Sides & Salads
From altonbrown.com
Servings 6Total Time 1 hr 5 minsCategory Sides & Salads
- Using a vegetable peeler or mandoline, shave the zucchini into long, wide ribbons, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss, and drain for 30 minutes. Discard the liquid.
- Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese, and serve. Can be stored, covered, in refrigerator for up to 3 days.
ZUCCHINI RIBBON SALAD - KIKKOMAN HOME COOKS
2021-06-21 Refrigerate until serving. Use a vegetable peeler or mandolin to cut zucchini lengthwise into long ribbons, stopping when you reach the seeds. Add zucchini ribbons, cucumber, grape tomatoes and jalapeños to a medium mixing bowl. Drizzle with half the dressing. Gently toss. Spread out arugula on a serving platter and top with zucchini ribbon salad.
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Servings 4Total Time 15 mins
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Servings 4Total Time 15 mins
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