CUCUMBER, CANTALOUPE, AND SQUASH SALAD
Yogurt and lime zest add zing to this refreshing chilled salad with cucumber, cantaloupe, and squash.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Make the dressing: Combine yogurt, lime zest and juice, salt, cumin, and pepper. Cover, and refrigerate 20 minutes.
- Make the salad: Using a vegetable peeler or a mandoline, shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.
- Just before serving, drain cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing.
REFRESHING SPAGHETTI SQUASH AND CUCUMBER SALAD
This is a great salad to serve with Thanksgiving or holiday meals. It makes a refreshing summer salad as well. Spaghetti squash is low in calories; most of my meat-eater friends love this dish!
Provided by Wei Zheng
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
- Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
- Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
- Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 162 calories, Carbohydrate 12.2 g, Fat 12.7 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 1041.9 mg, Sugar 2.8 g
TOMATO, SQUASH AND CUCUMBER SALAD
Make and share this Tomato, Squash and Cucumber Salad recipe from Food.com.
Provided by Lvs2Cook
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 111.1, Fat 9.3, SaturatedFat 1.2, Sodium 101.6, Carbohydrate 6.9, Fiber 1.6, Sugar 4.2, Protein 1.5
CUCUMBER & SQUASH SALAD
I developed this recipe one summer when I had too many summer squash and needed a different, tasty way to use them. It's an easy, quick salad lunch. -Jacqueline Miller, Wooster, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients. Drizzle with salad dressing; toss to coat.
Nutrition Facts : Calories 86 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 298mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SWEET & SOUR SQUASH SALAD
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. -Opal Shipman Levelland, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing., Refrigerate, covered, until cold. Serve with a slotted spoon.
Nutrition Facts : Calories 241 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
CORN 'N' CUCUMBERS SALAD
This was one of my mother's recipes and I think of her whenever I make it. It's a nice change from a regular cucumber salad.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl. Cover and chill for several hours.
Nutrition Facts :
CUCUMBER, CANTALOUPE, AND SQUASH SALAD
Make and share this Cucumber, Cantaloupe, and Squash Salad recipe from Food.com.
Provided by Chef mariajane
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make the dressing: Combvine the yogurt, lime zest and juice, salt, cumin and pepper. Cover and refrigerste 20 minutes.
- Make the salad: Using a vegetable peeler or a mandolin, shave squashes and cucumber into wide ribbons, and refrigerate.
- Just before serving, drain cucumbers, and squash ribbons and toss with cantaloupes - drizzle with dressing.
Nutrition Facts : Calories 108.8, Fat 2.6, SaturatedFat 1.4, Cholesterol 8, Sodium 921.5, Carbohydrate 19.3, Fiber 3, Sugar 15.4, Protein 5.3
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