Zucchini Salad With Pomegranate Dressing Recipes

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ZUCCHINI NOODLE SALAD WITH BUTTERMILK DRESSING



Zucchini Noodle Salad with Buttermilk Dressing image

Zucchini and olives are tossed with a creamy buttermilk dressing in this easy salad recipe.

Provided by VirginiaWillis

Categories     Zucchini Salad

Time 15m

Yield 4

Number Of Ingredients 10

2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 tablespoon buttermilk
2 teaspoons chopped fresh parsley
½ teaspoon lemon zest
1 clove garlic, minced
2 zucchini, spiralized
¼ cup chopped Kalamata olives
¼ teaspoon salt
¼ teaspoon cracked black pepper

Steps:

  • Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 5.4 g, Cholesterol 3.2 mg, Fat 8 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 318.1 mg

POMEGRANATE SALAD DRESSING



Pomegranate Salad Dressing image

Make and share this Pomegranate Salad Dressing recipe from Food.com.

Provided by Nellabella in Dublin

Categories     Salad Dressings

Time 5m

Yield 1 cup, 10-12 serving(s)

Number Of Ingredients 6

1 cup pomegranate syrup
4 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1 pinch salt
1/4 teaspoon fresh ground black pepper
1 teaspoon oregano (or other herb)

Steps:

  • Put all ingredients in a bottle or jar.
  • Shake well.
  • Will keep for 3 weeks when refrigerated.

Nutrition Facts : Calories 1.6, Fat 0.1, Sodium 37.9, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1

RAW ZUCCHINI SALAD WITH MINT, POMEGRANATE AND LEMON-YOGURT DRESSING



Raw Zucchini Salad with Mint, Pomegranate and Lemon-Yogurt Dressing image

Summer is here, so let's take advantage of it! You don't always have to cook your summer squash, especially when the last thing you want to do is turn on a stove. This fast and easy recipe makes raw zucchini the star. The key is to pump up the vegetable's subtle flavor with fragrant mint, crunchy pomegranate seeds and a creamy and bright dressing.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3/4 cup Greek yogurt
1 lemon, zested and juiced
1 long red chile, such as a Fresno chile (about 1 ounce), thinly sliced crosswise
1 bunch mint, leaves torn
Kosher salt and freshly ground black pepper
4 medium zucchini (about 2 pounds), thinly sliced into rounds on a mandoline
1/4 cup pomegranate seeds
1/4 cup shelled pistachios, chopped
Olive oil, for drizzling
Pomegranate molasses, for drizzling

Steps:

  • Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
  • Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.

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