Yellow Squash Watermelon Salad Food

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YELLOW SQUASH & WATERMELON SALAD



Yellow Squash & Watermelon Salad image

I always enjoy taking this healthy option to parties and potlucks, and people really seem to appreciate it. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. -Camille Parker, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 8

6 cups cubed seedless watermelon
2 medium yellow summer squash, chopped
2 medium zucchini, chopped
1/2 cup lemon juice
12 fresh mint leaves, torn
1 teaspoon salt
8 cups fresh arugula or baby spinach
1 cup (4 ounces) crumbled feta cheese

Steps:

  • In a large bowl, combine the first 6 ingredients. Just before serving, add arugula and cheese; toss gently to combine.

Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 299mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

RED AND YELLOW WATERMELON SALAD



Red and Yellow Watermelon Salad image

Easy to make; sweet and refreshing! I used two varieties of watermelon-seedless red and seedless yellow! Fresh mint from the garden, too! For the fruit-flavored vinegar, raspberry flavor was used. From Quick and Simple magazine with a few minor changes.

Provided by COOKGIRl

Categories     Melons

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups cubed red watermelon, seeded if necessary
3 cups cubed yellow watermelon, seeded if necessary
1/3 cup scallion, chopped
1/3 cup red onion, diced small
2 tablespoons fruit vinegar (white wine or white balsamic can be substituted instead)
1/4 cup extra virgin olive oil
salt, to taste
cracked black pepper, to taste
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh basil leaves, chopped
1 tablespoon garlic chives, minced

Steps:

  • In a large salad bowl, combine the watermelon cubes, scallions and red onion.
  • In a small non-reactive bowl whisk together the vinegar and olive oil. Season with salt and pepper to taste.
  • Pour the vinaigrette over the melon mixture. Add the herbs and toss gently to coat.
  • Cover and refrigerate 1 hour.

Nutrition Facts : Calories 98.5, Fat 6.9, SaturatedFat 0.9, Sodium 2.3, Carbohydrate 9.7, Fiber 0.7, Sugar 7.5, Protein 0.9

SUMMER SQUASH PASTA SALAD WITH CHIMICHURRI VINAIGRETTE



Summer Squash Pasta Salad with Chimichurri Vinaigrette image

This pasta salad is the perfect dish to celebrate summer. Yellow squash, zucchini and sweet cherry tomatoes are tossed with a bright and herbaceous vinaigrette. The best part? My hack of adding the squash and zucchini to the pasta during the last minute of cooking means you don't have to pull out another pan to cook it.

Provided by Kardea Brown

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 15

3 cloves garlic, peeled
1 cup fresh flat-leaf parsley leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup fresh oregano leaves
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice (from about 1 small lemon)
1/4 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
Kosher salt
8 ounces bow-tie pasta
1 small zucchini squash, cut into half-moon slices
1 small yellow summer squash, cut into half-moon slices
1 pint cherry tomatoes, halved
Half of a 4-ounce block feta, crumbled
Freshly ground black pepper

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.

QUICK-MARINATED YELLOW SQUASH SALAD



Quick-Marinated Yellow Squash Salad image

Crisp-tender slices of squash marry well with lemon, shallot, and thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons olive oil
Coarse salt and ground pepper
2 medium yellow squashes (8 ounces each), halved lengthwise and thinly sliced crosswise
1 shallot, thinly sliced crosswise
1 to 2 teaspoons fresh thyme leaves

Steps:

  • In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.

Nutrition Facts : Calories 116 g, Fat 10 g, Fiber 1 g, Protein 2 g

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