Zucchini Salad With Walnuts And Dill Recipes

ZUCCHINI AND DILL SALAD

Zucchini And Dill Salad image

This easy salad will take a pound and a half of zucchini off your hands. It is simple and requires very little cooking, and the dill elevates its excellence mightily.

Provided by The New York Times

Categories salads and dressings

Time 20h

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

4 medium zucchini, about 1 1/2 pounds
2 tablespoons imported mustard
1 tablespoon red-wine vinegar
1/3 cup corn, peanut or vegetable oil
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped dill

Steps:

Trim off ends of zucchini. Cut crosswise into 1/4-inch-thick slices. There should be about 6 cups.
Bring enough water to boil to cover slices. Add slices and simmer 1 1/2 minutes. Do not overcook; they must remain a bit crisp. Drain quickly, run under cold water and drain thoroughly again. Let cool or chill in the refrigerator.
Put mustard and vinegar in mixing bowl and start beating with wire whisk while gradually adding oil. Add salt and pepper to taste. Stir in dill.
Add zucchini slices and toss to blend. Serve.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 3 grams, TransFat 0 grams

ZUCCHINI SALAD WITH WALNUTS AND DILL

Zucchini Salad With Walnuts and Dill image

Simple, fast, and easy, from Joyce Goldstein's "The Mediterranean Kitchen, 1989. No dill? Use mint instead. Pine nuts are good instead of walnuts, too.

Provided by zeldaz51

Categories Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

salt
2 cups diced zucchini (3/4 inch)
1/4 cup walnuts, toasted and coarsely chopped
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
fresh ground black pepper

Steps:

Heat a medium pot of salted water to the boil,add the zucchini, and cook until crisp-tender, 1 to 2 minutes. Quickly drain and refresh in cold water. Drain well and place in a mixing bowl.
Whisk together the remaining ingredients, season to taste, and pour over the zucchini, tossing to coat it.

Nutrition Facts : Calories 178.6, Fat 18.5, SaturatedFat 2.4, Sodium 5.5, Carbohydrate 3.2, Fiber 1.1, Sugar 1.8, Protein 1.9

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