Sweet And Sour Summer Squash Salad Recipes

SWEET 'N SOUR SQUASH SALAD

Sweet 'n Sour Squash Salad image

Make a day ahead to allow the flavors to set in the salad. Nice tangy dressing goes well with the different squashes.

Provided by HokiesMom

Categories Salad Dressings

Time 12h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 medium yellow squash, thinly sliced
2 medium zucchini, thinly sliced
1 cup celery, chopped
1 cup vidalia onion, chopped
1/2 cup red pepper, chopped
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup olive oil
2 tablespoons ranch dressing mix
1/2 teaspoon pepper
1/8 teaspoon salt

Steps:

In a large salad bowl, combine the yellow squash, zucchini, celery, onion, and red pepper.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
Drizzle over vegetables and toss to coat well.
Chill overnight to allow for best flavor.
Serve with a slotted spoon.

SUMMER SQUASH AND ZUCCHINI SALAD

Summer Squash and Zucchini Salad image

I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

4 medium zucchini
2 yellow summer squash
1 medium sweet red pepper
1 medium red onion
1 cup fresh sugar snap peas, trimmed and halved
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons reduced-fat mayonnaise
4 teaspoons fresh sage or 1 teaspoon dried sage leaves
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SWEET-AND-SOUR SALAD

Sweet-and-Sour Salad image

Here's a tasty twist to pasta salad that my family really enjoys. The sweet-and-sour dressing is irresistible.-Sheryl Christian, Watertown, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

8 ounces elbow macaroni or mostaccioli
1 medium green or sweet red pepper, coarsely chopped
1/2 medium cucumber, sliced
1 small onion, coarsely chopped
1 cup cider vinegar
3/4 cup sugar
1 tablespoon dried parsley flakes
1-1/2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions; drain and rinse with cold water. Place in a bowl; add pepper, cucumber and onion. In a jar with tight-fitting lid, combine remaining ingredients; shake until sugar is dissolved. Pour over salad; toss. Chill.

Nutrition Facts :

SWEET AND SOUR SUMMER SQUASH SALAD!

Sweet and Sour Summer squash Salad! image

This is such a wonderful diet friendly and delicious Summer Salad. Be sure to serve it in a clear glass bowl. When it's my turn for Bunco Lunch I triple the recipe and there is never a morsel left. I hope you'll give it a try

Provided by Ingrid Parker @Koechin

Categories Other Salads

Number Of Ingredients 7

Ingredients

- 2 medium yellow squash, sliced thin
- 2 medium zucchini, sliced thin
- 1 c sliced celery on the bias
- 1 /2c sliced green onion. white and green parts
- 1/2c each sliced red and green peppers
DRESSING: INGREDIENTS
- 3/4c sugar or splenda or truvia. 1/2c apple cider vinegar,1/4c vegetable oil (canola),1/4 tsp. ground pepper, 1/2 tsp. salt.

Steps:

Combine all vegetable in a large salad bowl. (Clear glass like a triffle Bowl is prettiest). Combine dressing ingredients in a bowl and whisk until sugar is dissolved. Pour over the salad and toss well. Refrigerate until serving time.( At least 12 hours)!
Note: If you use Splenda or Truvia cut back on the amount by about 2 Tbs. Since these are sweeter. This salad keeps well for several days.

KADDU (SWEET AND SOUR BUTTERNUT SQUASH)

Kaddu (Sweet and Sour Butternut Squash) image

This cozy vegetable main is an ode to earthy, maple-y fenugreek, a staple spice of Indian cooking that is a perfect match for the mild sweetness of butternut squash. Normally roasted, butternut squash is gently stewed here with ginger, onion, turmeric, tomatoes and brown sugar, bringing out a unique and addictive sweet-and-sour flavor. Kaddu is traditionally paired with puri, a type of fried bread, but roti, tortillas and even toast work well with this bright and hearty one-pot dish.

Provided by Priya Krishna

Categories vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 teaspoon fenugreek seeds
1/2 teaspoon ground turmeric
1 small yellow onion, finely diced
2 tablespoons minced fresh ginger
1/2 teaspoon red chile powder, such as cayenne
1/4 teaspoon asafetida (optional)
1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch cubes
1 teaspoon kosher salt, plus more as needed
4 medium Roma tomatoes, cut into 1/2-inch cubes
2 tablespoons fresh lime juice (from about 1 lime), plus more as needed
2 tablespoons light brown sugar
2 tablespoons chopped fresh cilantro (stems and leaves), for garnish

Steps:

In a large (12-inch) deep sauté pan over medium heat, warm the oil. Once the oil begins to shimmer, add the fenugreek seeds and cook until they start to sputter, which should be within seconds. Reduce the heat to medium-low and swirl in the turmeric. Add the onion and sauté until it just starts to soften, 3 to 4 minutes. Add the ginger, chile powder and asafetida (if using), and cook for 1 minute. Add the butternut squash and salt, cover and cook until the squash is tender, 10 to 15 minutes.
Stir in the tomatoes, lime juice and brown sugar. Reduce the heat to low, cover and cook until the tomatoes are soft but still retain their shape, about 5 minutes. Remove from the heat. Taste and adjust the lime juice and salt according to taste. Garnish with the cilantro and serve warm.

SUMMER SQUASH SALAD

Summer Squash Salad image

Fast, easy, light, and good! I love this during the summer. The preparation time is about how long it takes me; it really depends upon how fast you can chop and whisk. :)

Provided by GoKittenGo

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 small zucchini (about 1 pound)
4 small crookneck yellow squash (about a pound)
2 lemons, juice of or 2 limes, juice of
2 shallots, finely chopped
salt & freshly ground black pepper
1/2 cup vegetable oil (I use olive oil)
2 tablespoons chopped fresh dill
fresh dill or other herbs, sprigs to garnish (optional)

Steps:

Trim ends off zucchini and yellow squash, and cut into narrow strips (julienne).
Whisk lemon or lime juice with shallots, salt, and pepper.
Whisk in oil and herbs.
Toss squash with dressing and serve, garnished with herb sprigs if desired.

Nutrition Facts : Calories 182, Fat 18.3, SaturatedFat 2.4, Sodium 8.9, Carbohydrate 5.1, Fiber 0.9, Sugar 1.7, Protein 1.2

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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