Sweet N Sour Squash Salad Recipes

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SWEET & SOUR SQUASH SALAD



Sweet & Sour Squash Salad image

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

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

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.

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

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.

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

- 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.

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