MOORISH ZUCCHINI SALAD - ENSALADA DE CALABACINES A LA MORISCO
The combination of toasted pine nuts and plump raisins has featured in Spanish recipes since the Moors ruled the Iberian Peninsula from AD 711 - 1492. This versatile chilled salad can be spooned onto bread slices as tapas, served as a first course on a bed of salad greens or as an accompanimenrt for roast chicken as part of a summer buffet. Make this at least 4 hours in advance so the flavors can blend. From the book "World Food SPAIN" by Beverly Leblanc. Cooking time includes chilling time.
Provided by gemini08
Categories Vegetable
Time 3h50m
Yield 6 plates, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat. Add the garlic and then let cook until golden to flavor the oil, then remove and discard.
- Add the zucchinis and cook, stirring until just tender. Immediately remove from the skillet and transfer to a large serving bowl.
- Add the pine nuts, raisins, mint, lemon juice and salt and pepper to taste and stir together. Taste and add more oil, lemon juice and seasonings if necessary.
- Set aside and let cool completely. Cover and chill for at least 3 hours.
- Remove from refrigerator 10 minutes before serving.
- *Cooks note:.
- This salad is best made with young, tender zucchinis no more than 1 inch thick. If using older, larger zucchinis, cut them in half or quarter lenghtwise first, then slice thinly. For a more robust flavor, chop 4 drained anchovy fillets in oil and add in step 2.
Nutrition Facts : Calories 293, Fat 25.5, SaturatedFat 2.8, Sodium 12.5, Carbohydrate 16.3, Fiber 2.4, Sugar 11, Protein 4.3
ZUCCHINI SALAD
Steps:
- Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.
GARBANZO BEAN AND ZUCCHINI SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
- For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 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
MEDITERRANEAN ZUCCHINI SALAD
A great zucchini summer salad!
Provided by Nicole S.
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 27.2 g, Cholesterol 8.4 mg, Fat 10.2 g, Fiber 10 g, Protein 7.7 g, SaturatedFat 2.5 g, Sodium 1257.7 mg, Sugar 2.4 g
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