Sweet Sour Zucchini 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.

JEAN'S ZUCCHINI SALAD



Jean's Zucchini Salad image

My sister, Jean, found this recipe years ago. I always love it. Great for potlucks and BBQs. When sweetening, you may want to double or triple to taste.

Provided by stitchers

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h30m

Yield 5

Number Of Ingredients 13

1 ½ cups thinly sliced zucchini
½ cup thinly sliced celery
¼ red onion, thinly sliced
¼ green bell pepper, thinly sliced
6 tablespoons white sugar, or to taste
¼ cup rice vinegar
2 tablespoons water
3 tablespoons vegetable oil
1 teaspoon vegetable oil
1 tablespoon wine vinegar
½ teaspoon dried basil
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Mix zucchini, celery, red onion, and bell pepper in a bowl.
  • Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.

Nutrition Facts : Calories 151 calories, Carbohydrate 17.7 g, Fat 9.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 130.2 mg, Sugar 16.2 g

SWEET & SOUR ZUCCHINI



Sweet & Sour Zucchini image

Make and share this Sweet & Sour Zucchini recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

3 medium zucchini, cut in 1/2-inch rounds
4 tablespoons lite olive oil (or other veg. oil)
2 tablespoons white vinegar
2 tablespoons sugar
2 tablespoons fresh basil, chopped
salt and pepper

Steps:

  • Sauté the zucchini in oil until still crisp but hot through.
  • Remove and keep warm.
  • Add remaining ingredients to the pan and simmer 3 minutes.
  • Put zucchini back in the pan for 1 minute and serve.

Nutrition Facts : Calories 169.2, Fat 13.8, SaturatedFat 1.9, Sodium 15.4, Carbohydrate 11.3, Fiber 1.7, Sugar 8.9, Protein 1.8

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 ZUCCHINI PICKLES



Sweet and Sour Zucchini Pickles image

Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. -Tina Butler, Royse City, Texas

Provided by Taste of Home

Time 1h10m

Yield about 6 pints.

Number Of Ingredients 7

11 cups thinly sliced zucchini (about 3 pounds)
1 large onion, halved and thinly sliced
1/3 cup canning salt
4-1/2 cups white vinegar
3 cups sugar
1 tablespoon mustard seed
1-1/2 teaspoons ground turmeric

Steps:

  • Place zucchini and onion in a large nonreactive bowl. Sprinkle with salt and toss to coat. Add water to cover; let stand at room temperature 2 hours. Drain; rinse and drain thoroughly., In a 6-qt. stockpot, combine remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes to allow flavors to blend. Add zucchini mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into six hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 12 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

SWEET AND SOUR ZUCCHINI SALAD RECIPE



Sweet and Sour Zucchini Salad Recipe image

Provided by jobustitch

Number Of Ingredients 11

Dressing:
1/2 c. cider or white wine vinegar
4 1/2 tsp dried minced onion
7 small zucchini, thinly sliced
1/2 c. chopped celery Wendy uses more
1/4 c each red and green pepper-- Wendy uses more
1/3 c. vegetable oil
3/4 c. sugar
2/3 c. cider vinegar
1/2-1 tsp salt, optional
1 tsp pepper

Steps:

  • In a large bowl, combine vinegar and onion. Add zucchini, celery and peppers. Thoroughly combine all dressing ingredients and pour over the vegetables and stir gently. Cover and refrigerate 8 hrs or overnight. Stir wlell before serving. Enjoy! from Wendy Hagen. Recipe comes from Taste of Home's Quick Cooking Sept/Oct '99

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