Quick Marinated Yellow Squash Salad Recipes

MARINATED VEGETABLE SALAD

Marinated Vegetable Salad image

My mom's Marinated Vegetable Salad is a simple, flavorful and healthy side dish recipe to enjoy summer's fresh produce!

Provided by Blair Lonergan

Time 2h20m

Number Of Ingredients 15

Ingredients

¾ cup sliced mushrooms
¾ cup halved cherry or grape tomatoes
¾ cup sliced zucchini
¾ cup peeled, chopped carrots
1 small yellow bell pepper, chopped
½ cup broccoli florets
½ cup cauliflower florets
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon pepper
½ teaspoon chopped fresh chives
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1 tablespoon olive oil

Steps:

Place all vegetables in a large bowl.
Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
Pour dressing over vegetables.
Refrigerate salad for at least 2 hours (or overnight).

Nutrition Facts : ServingSize 1 cup, Calories 54.3 kcal, Carbohydrate 6.8 g, Protein 1.5 g, Fat 2.9 g, SaturatedFat 0.4 g, Sodium 254.4 mg, Fiber 1.4 g, Sugar 2.4 g, UnsaturatedFat 2.4 g

MARINATED VEGETABLE SALAD

Marinated Vegetable Salad image

Marinated Vegetable Salad is a healthy, make-ahead salad recipe highlighting crunchy summer vegetables. Quick, easy, and fresh!

Provided by Iowa Girl Eats

Categories 20 minute meal, 30 minute meal, appetizer, kid friendly, light and healthy, salad, side dish

Yield serves 8-10

Number Of Ingredients 12

Ingredients

2 cups cauliflower florets
2 cups cherry or grape tomatoes (~10oz)
2 cups chopped carrots (~4 medium carrots)
1 cucumber, seeded then chopped
1 bell pepper (any color,) seeded then chopped
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
2 Tablespoons minced shallots
4 teaspoons Dijon mustard
2 teaspoons Italian seasoning
2 cloves garlic, pressed or minced
salt and pepper

Steps:

For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your tastes.)
Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

CUCUMBER & SQUASH SALAD

Cucumber & Squash Salad image

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

Ingredients

1 cup thinly sliced cucumber
1 cup thinly sliced yellow summer squash
2 tablespoons chopped green onion
1 tablespoon shredded Parmesan cheese
Dash crushed red pepper flakes
2 tablespoons prepared Italian salad dressing

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

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

Ingredients

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

QUICK-MARINATED YELLOW-SQUASH SALAD

Quick-Marinated Yellow-Squash Salad image

Yield serves 4

Number Of Ingredients 6

Ingredients

3 tablespoons fresh lemon juice
3 tablespoons extra- virgin olive oil
Coarse salt and freshly ground pepper
2 yellow squash (1 pound), halved lengthwise and thinly sliced crosswise
1 shallot, thinly sliced crosswise
1 to 2 teaspoons fresh thyme leaves (or 1/4 teaspoon dried)

Steps:

Whisk together lemon juice and oil in a large bowl. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.

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

Ingredients

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

REFRESHING SUMMER SQUASH SALAD

Refreshing Summer Squash Salad image

Great dinner for the summer.

Provided by TJ Lombard

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 yellow squash, shaved into thin strips
1 zucchini, shaved into thin strips
1 teaspoon salt
2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 teaspoons fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
3 slices prosciutto, chopped
¼ cup crumbled feta cheese

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.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 6.5 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 901.8 mg, Sugar 1.3 g

ROASTED YELLOW SQUASH SALAD

Roasted Yellow Squash Salad image

This simple Tuscan vegetable salad is an ideal side dish for a crowd.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h15m

Number Of Ingredients 6

Ingredients

5 pounds yellow squash, sliced into 1-inch-thick rounds
6 cloves garlic
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup loosely packed fresh flat-leaf parsley leaves
2 to 3 tablespoons freshly squeezed lemon juice (1 lemon)

Steps:

Preheat oven to 475 degrees with racks in upper and lower thirds. Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2 tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat.
Roast, rotating sheets from top to bottom and front to back halfway through, until browned, 55 to 60 minutes; cool on sheets.
Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon juice, and remaining tablespoon oil. Season with salt and pepper; toss. Refrigerate, covered, up to 1 day (drain off liquid before serving).

Nutrition Facts : Calories 98 g, Fat 6 g, Fiber 3 g, Protein 4 g

TANGY MARINATED YELLOW SQUASH (NO COOKING)

Tangy Marinated Yellow Squash (No Cooking) image

Make and share this Tangy Marinated Yellow Squash (No Cooking) recipe from Food.com.

Provided by peppermintkitty

Categories Vegetable

Time 12h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 medium yellow squash, thinly sliced
1/2 cup green onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
2 tablespoons wine vinegar
3/4 cup sugar
1 teaspoon salt
1 teaspoon pepper
1/3 cup oil
2/3 cup cider vinegar
1 garlic clove, crushed

Steps:

Toss yellow squash, green onion, green pepper, and celery together.
Mix the marinade ingredients together.
Pour marinade over squash mixture.
Refrigerate for at least 12 hours.

Nutrition Facts : Calories 359.6, Fat 18.9, SaturatedFat 2.5, Sodium 612.3, Carbohydrate 46.7, Fiber 3, Sugar 43.5, Protein 3

SUMMER SQUASH SALAD

Summer Squash Salad image

This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1 cup canola oil
1/3 cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons snipped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper

Steps:

In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. If desired, top with additional snipped fresh parsley.

Nutrition Facts : Calories 188 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 368mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

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