GRILLED ZUCCHINI AND SUMMER SQUASH SALAD WITH BASIL-PARMESAN DRESSING
Categories Salad Side Low Carb Vegetarian Low Cal Backyard BBQ Parmesan Basil Zucchini Summer Grill Grill/Barbecue Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
- Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.
REFRESHING SUMMER SQUASH SALAD
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
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
SUMMER SQUASH SALAD WITH LEMON, CAPERS AND PARMESAN
Originally a Fine Cooking recipe, this was pointed out to me by Mean Chef and Shelly. It is a fabulous salad that has great presentation. Would be excellent as a side to salmon.
Provided by Ms B.
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mash garlic to a paste with a pinch of salt, put in a small bowl and whisk in lemon juice. Let sit for 10 minutes and then whisk in olive oil.
- Using a mandoline or sharp chef's knife, cut squash into very thin ovals (1/16 inch thick). Put into a medium bowl and toss with 2/3 of the vinaigrette. Season with salt and pepper.
- Combine Arugula, parsley, chives and capers in a separate bowl, season with salt and pepper, and toss with just enough vinaigrette to lightly coat.
- Layer about 1/3 of squash in a shallow bowl or platter, scatter 1/3 of arugula mixture on top and sprinkle with 1/3 of the grated Parmesan. Repeat layering two more times.
- For garnish, shave long strips of Parmesan with a vegetable peeler onto the salad. Serve immediately.
Nutrition Facts : Calories 293, Fat 28.9, SaturatedFat 4.7, Cholesterol 3.6, Sodium 225.1, Carbohydrate 7.2, Fiber 2.2, Sugar 3.5, Protein 4.4
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