Pams Creamy Cucumber And Summer Squash Salad Food

CUCUMBER & SQUASH SALAD

Steps:

• In a small bowl, combine the first five ingredients. Drizzle with salad dressing; toss to coat.

PAM'S CREAMY CUCUMBER AND SUMMER SQUASH SALAD

Steps:

• 1. Wash, peel (if desired, I usually leave the skins on) de-seed (If necessary) and chop veggies. Place in large bowl. Slice onions thinly. Peel and prepare jicama (or drain and chop water chestnuts) Add to bowl.
• 2. In a smaller bowl, mix all dressing ingredients well. Use up to 1/2 c. each of mayo and sour cream as a base depending on how many veggies you are using. Adjust other seasonings to your taste for full size recipe. Approx 1/4 c vinegar, 2-3 Tbsp sweetener,thyme and garlic powder as directed, mustard to taste (I use honey mustard 1-3 Tbsp). Mix again and pour over veggies, stir and refrigerate until served.
• 3. As I said, this is more "Food assembly" than actual cooking, so try your own mixture. You can add peas, carrots, green beans, radishes, or whatever you like. Change to parsley and basil, or tarragon, or lemon thyme, etc. Have fun and enjoy!

SUMMER SQUASH AND ZUCCHINI SALAD

Steps:

• Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

EASY CREAMY CUCUMBER SALAD

Steps:

• Rinse cucumbers under cool water. On a sturdy cutting board, cut off both ends of each cucumber. You can throw those away. Slice into thin to medium pieces. Peel the red onion and in half and then into half moons. Make thin slices like photo above. In a large mixing bowl, add the cucumbers and sliced onions. Toss gently with a large spoon or clean hands. In a small to medium mixing bowl, combine the sour cream and mayo. Mix to combine. Add remaining ingredients. Pour over cucumber onion mix. Toss gently with a large spoon or rubber spatula until all the cucumbers are coated with dressing. Here's the tip the nice man gave me at the deli department, after you place in a serving bowl. The salad must sit covered in the fridge for at least one to two hours before serving. The flavors need to meld together for the best taste. You can refrigerate up to 6 hours if needed. When you take out of the fridge, give a gently stir again. Sprinkle on more dill for a nice presentation. That's it, now you have a beautiful looking cucumber salad all ready to dig in to! Enjoy!

SUMMER SQUASH AND TOMATO SALAD

Steps:

• Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

SUMMER SQUASH PASTA SALAD WITH CHIMICHURRI VINAIGRETTE

Steps:

• For the chimichurri vinaigrette: With the motor running, drop the garlic cloves through the food chute of a food processor and pulse until minced. Remove the lid and add the parsley, olive oil, oregano, vinegar, lemon juice and crushed red pepper. Process until smooth. Add salt and pepper to taste. Set the vinaigrette aside.
• For the pasta salad: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 10 to 11 minutes, adding the zucchini and summer squash during the last 1 minute of cooking. Drain, then run under cold water to cool the pasta and squash. Drain again, then transfer the pasta and squash to a serving bowl.
• Add the tomatoes and vinaigrette. Add the feta and toss to combine. Season with salt and pepper and garnish with additional parsley.

TOMATO, SQUASH AND CUCUMBER SALAD

Steps:

• Arrange the vegetables on a large serving platter.
• Combine the dressing ingredients in a jar with a tight fitting lid and shake well.
• Drizzle dressing over salad and serve immediately.

REFRESHING SUMMER SQUASH SALAD

Steps:

• Toss yellow squash and zucchini with salt in a large bowl.
• Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
• Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
• Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.