Jeans Zucchini Salad Food
JEAN'S ZUCCHINI SALAD
My sister, Jean, found this recipe years ago. I always love it. Great for potlucks and BBQs. When sweetening, you may want to double or triple to taste.
Provided by stitchers
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 1h30m
Yield 5
Number Of Ingredients 13
Steps:
- Mix zucchini, celery, red onion, and bell pepper in a bowl.
- Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.
Nutrition Facts : Calories 151 calories, Carbohydrate 17.7 g, Fat 9.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 130.2 mg, Sugar 16.2 g
BLACK BEAN SALAD
Provided by Guy Fieri
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Mix all ingredients in a bowl and refrigerate for 1 hour.
GRANDMA JEAN'S POTATO SALAD
Provided by Patrick and Gina Neely : Food Network
Time 3h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.
AIR FRYER ZUCCHINI CHIPS
Steps:
- Preheat air fryer to 375°F.
- Combine bread crumbs, cornmeal, parmesan cheese, and seasonings in a small bowl.
- Toss zucchini with beaten egg. Remove zucchini from egg allowing excess to drip off and dip into breadcrumb mixture gently pressing to coat.
- Place zucchini in the air fryer in a single layer and cook 8 minutes. Flip and cook an additional 6-8 minutes or until crisp and zucchini is tender.
- Repeat with remaining zucchini.
Nutrition Facts : Calories 151 kcal, Carbohydrate 19 g, Protein 8 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 291 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
TORTELLINI SALAD WITH ZUCCHINI AND PEAS
Make and share this Tortellini Salad With Zucchini and Peas recipe from Food.com.
Provided by Unchin N.
Categories Lunch/Snacks
Time 20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, omitting salt and fat; add peas for the last 6 minutes. Drain, and cool 10 minutes; place pasta and peas in a medium bowl.
- Using a vegetable peeler, shave zucchini into ribbons.
- Heat 1 1/2 teaspoons oil in a medium skillet over medium. Add garlic; cook, stirring constantly, 30 seconds. Remove from heat. Add zucchini; stir constantly until zucchini is slightly softened, about 1 minute. Add zucchini mixture to tortellini mixture in bowl.
- Combine rind, juice, salt, pepper, and remaining 1 1/2 tablespoons oil. Drizzle over tortellini mixture; toss gently to coat. Sprinkle with basil, if desired.
Nutrition Facts : Calories 294.1, Fat 11.8, SaturatedFat 3.4, Cholesterol 27, Sodium 719.1, Carbohydrate 37.1, Fiber 3.3, Sugar 4.2, Protein 11.2
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- Place the zucchini into a large bowl. Drizzle about 3 tbsp extra virgin olive oil, and sprinkle with cumin. Toss with your clean hands to combine.
- Heat a grill or griddle until hot, add zucchini in batches (do not crowd). Grill for 4 minutes or so, turning over a couple of times until zucchini are cooked through and perfectly charred.
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- Make the dressing. In a medium bowl, whisk together the olive oil, vinegar, lemon juice, oregano, parsley, garlic powder, and mustard. Taste and season with salt and pepper.
- Make the salad. Slice the zucchini halfway through lengthwise, being careful not to pierce through the center. Spiralize the zucchini with Blade C and put them in a large bowl. Add the sliced onion, artichoke hearts, olives, chickpeas, feta (if using), spinach, and tomatoes to the bowl.
- Pour the dressing over the salad and toss well to combine. Serve immediately or refrigerate until ready to serve.
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Mix zucchini, celery, red onion, and bell pepper in a bowl. Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours. Notes :
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Mix zucchini, celery, red onion, and bell pepper in a bowl. Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours. Notes :
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JEAN'S ZUCCHINI SALAD
Jean's Zucchini Salad . Zucchini, celery, and onion are tossed in a homemade vinaigrette creating a refreshing and colorful salad perfect for potlucks. Visit original page with recipe . Bookmark this recipe to cookbook online. Mix zucchini, celery, red onion, and bell pepper in a bowl. Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, …
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