Tangy Marinated Yellow Squash No Cooking Recipes

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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

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

QUICK-MARINATED YELLOW-SQUASH SALAD



Quick-Marinated Yellow-Squash Salad image

Yield serves 4

Number Of Ingredients 6

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.

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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