Sweet And Sour Squash Salad Recipes
SWEET 'N SOUR SQUASH SALAD
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
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.
SWEET AND SOUR SUMMER SQUASH SALAD!
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
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.
SWEET AND SOUR WINTER SQUASH
This dish is based on a Sicilian recipe that I learned from the food writer Clifford A. Wright. The sweet and sour flavors are typical of Sicilian cuisine, though I have changed the technique used in the authentic version, which entails sautéing the squash in a lot more oil.
Provided by Martha Rose Shulman
Categories easy, quick
Time 40m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. In a baking dish large enough to accommodate the squash in an even layer, toss the squash with 1 tablespoon of the olive oil, and salt and pepper to taste. Cover and place in the oven. Roast 20 minutes, until not quite tender. Remove from the heat.
- Dissolve the sugar in the vinegar in a small bowl. Heat the remaining olive oil over medium heat in a large, heavy skillet, and add the garlic and the squash. Cook, stirring gently, for a few minutes, until fragrant and the squash is tender but not too soft - about 3 to 5 minutes. Add the sugar and vinegar, and continue to cook, stirring gently, until the liquid is just about gone. Add the mint, cook for another minute, and remove from the heat. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 394 milligrams, Sugar 6 grams
SWEET & SOUR SQUASH SALAD
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. -Opal Shipman Levelland, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing., Refrigerate, covered, until cold. Serve with a slotted spoon.
Nutrition Facts : Calories 241 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
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