SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS
Provided by Ian Knauer
Categories Salad Appetizer Vegetarian Low Cal Lunch Parmesan Pine Nut Zucchini Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
HEAVENLY ZUCCHINI SALAD
We always have an overabundance of zucchini in our garden, so I came up with this tasty recipe to use some of the bounty.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts :
JOSES'S ZUCCHINI SALAD
A delicious salad sure to please even those who thought they didn't care for zucchini.
Provided by CookingQueen
Categories Zucchini Salad
Time 4h20m
Yield 8
Number Of Ingredients 10
Steps:
- Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat.
- Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 25.4 g, Fat 9.5 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 619.2 mg, Sugar 21.1 g
ZUCCHINI SALAD
From a Spanish cookbook I own. We make this quite often and serve it as a side dish or tapas on bread.
Provided by JustJanS
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil, add the halved garlic clove, and cook gently until browned, discard.
- Add the zucchini to the pan, and cook until a little browned and just tender.
- Turn the zucchini and oil into a bowl, and add the remaining ingredients.
- Allow to cool completely, then cover and chill for at least 3 hours.
- Remove from the fridge about 15 minutes before serving.
- *4drained and chopped anchovies can be added in step 2 for a more robust flavour.
Nutrition Facts : Calories 313, Fat 25.6, SaturatedFat 2.8, Sodium 14.1, Carbohydrate 21.6, Fiber 2.9, Sugar 14.7, Protein 4.6
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- Use a vegetable peeler to peel the zucchini into thin strips. Place the zucchini in a large bowl, toss with drizzles of the dressing, then transfer the zucchini to a platter.
- Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using. Drizzle with more dressing and season with salt and pepper, to taste.
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