MEDITERRANEAN SALAD WITH SUN DRIED BALSAMIC VINAIGRETTE
This salad is truly a celebration of summer bursting with flavor and color. Simple to make, it provides a delicious variety of sweet and salty flavors on a bed of delicious fresh zucchini ribbons!
Provided by Toni Dash
Categories Salad
Time 20m
Number Of Ingredients 9
Steps:
- Combine all ingredients into a small jar, seal and shake vigorously to combine. Adjust flavors by adding more vinegar or olive oil if desired. NOTE: may be made ahead for longer infusing time.
- On two side serving plates, layer the zucchini ribbons (divided evenly between the two plates) to form a bed for the other ingredients.
- Evenly layer the sweet pepper slices, grape tomatoes, basil leaves and feta cheese on the zucchini ribbons.
- Drizzle desired amount of vinaigrette and add a few grinds of fresh black pepper. Serve!
Nutrition Facts : Calories 215 kcal, Carbohydrate 10 g, Protein 6 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 336 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
ZUCCHINI RIBBON SALAD
Provided by Alton Brown
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, 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.
RIBBONS OF ZUCCHINI MEDITERRANEAN SALAD
The conception of this salad has been floating around in my head for several weeks. I was inspired by a picture of a salad with thin, ribbon-sliced zucchini in a magazine I looked at recently. I didn't care for the other components of the salad, but the picture got my brain "a-whirring"! I thought it was such a beautiful and fun presentation for everyday, ordinary, downtrodden zucchini. I mixed and matched several different ideas and finally came up with this Ribbons of Zucchini Mediterranean Salad using some of our favorite summer veggies. Along with the zucchini ribbons (easily done with a common vegetable peeler), the salad includes crisp peppers, red onions, ripe tomatoes, tiny green peas, Kalamata olives and Feta cheese all married together with a lemony herb dressing and finished off with a sprinkle of pine nuts.
Provided by The Cafe Sucre Fari
Categories Salad Dressings
Time 32m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Place zucchini, herbs, peppers, onions, and 1/4 cup dressing in a medium size bowl. Gently mix (I do this with my hands) to coat all vegetables with dressing. Refrigerate until ready to serve - this step can be done several hours ahead.
- Just before serving time, remove zucchini/veggie combination from refrigerator and transfer to serving platter or bowl. Sprinkle with peas, tomatoes and olives and drizzle with more dressing, to taste. Finish salad off by sprinkling with the Feta and pine nuts, if desired. Serve slightly cool or at room temperature.
- If serving as a dinner salad - Just before serving, slice chicken sausage into 1/4 inch slices, slice slightly on the diagonal. Heat a medium saute pan over medium high heat, add 2 teaspoons olive oil and swirl pan to coat bottom completely. Add sliced sausage and cook 1-2 minutes or until golden, then flip and repeat on other side. Remove from heat and add to salad.
- Serves 6-8 as a side salad or 4 as a dinner salad.
- Notes:.
- *To slice zucchini, first make sure your vegetable peeler is fairly sharp - the first time I tried this it was a pain (and a mess)! I realized that my vegetable peeler was quite old and dull. I purchased a new one and the slicing was a breeze; cut stem and base ends off of zucchini and place on a flat surface. Slice a thin strip off of one long edge and turn zucchini over so cut surface is now on the bottom. This gives you a flat surface so the zucchini won't roll. Using a vegetable peeler, cut thin strips or ribbons of zucchini. Slice 3 or 4 strips on the first side, then rotate back to other side and continue slicing until you get to the seedy middle and what's left is too thin to slice anymore. Discard the core.
- **If you haven't tried chicken sausage you're missing out on a wonderful secret. Chicken sausages come in all kinds of flavor combinations, you need to try a few and find your favorites. There are several things I love about these sausages - they are low fat, most of the time between 3-5 grams of saturated fat and 110-160 calories per sausage. They usually have a ton of protein, anywhere from 12-18 grams! That means they keep you satiated for a long time! They are also just plain delicious and can be grilled, sautéed, used in pizzas, panninis, sandwiches, quiches, etc. etc. I always have some of these in my freezer. Currently, my favorite is the Three Cheese variety from Sam's Club (15 gm. of protein with only 130 calories).
Nutrition Facts : Calories 154, Fat 5.8, SaturatedFat 3.1, Cholesterol 16.7, Sodium 359, Carbohydrate 18.8, Fiber 5.9, Sugar 10.2, Protein 8.8
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.
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
ZUCCHINI RIBBONS WITH BASIL BUTTER
Found this in a magazine! Made it with the garlic excellent! Also instead of boiling the ribbons, I fried them in butter until tender. Wow! That was excellent also! Very easy either way.
Provided by Poker
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring pot of water to boil.
- Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
- Drain and transfer zucchini to serving bowl.
- Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
- I also added 1/2 tsp of garlic powder to this!
Nutrition Facts : Calories 99.9, Fat 7.6, SaturatedFat 2.9, Cholesterol 9.8, Sodium 79.4, Carbohydrate 6.3, Fiber 2, Sugar 4.9, Protein 3.4
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