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Posted by Sherry on July 7, 2008, 9:20 pm, in reply to "CUCUMBER AND SQUASH RECIPES "
67.213.198.30
zucchini fiesta salad
Yield
4 servings
Measure Ingredient
1/2 pounds Small zucchini*
1/2 pounds Small crookneck squash*
2 tablespoon Lemon juice
1/4 cup Salad oil
1/2 teaspoon Salt
1 x Dash of pepper, ground cumin
1 each Green onion, thinly sliced
1/3 cup Diced green chilies
1/3 cup Pimento-stuffed olives**
1 pack (3 oz.) cream cheese***
1 each Small avocado
1 x Lettuce leaves
1 x Fresh coriander (cilantro)
Cut crosswise in 1/4 inch-thick slices. **
Cut in half crosswise. *** Cut in 3/4-inch cubes.
Steam zucchini and crookneck squash over boiling water until crisp-tender
(about 3 minutes). Plunge into ice water to cool; drain well.
In a large bowl, combine lemon juice, oil, salt pepper, and cumin.
Add drained squash and stir lightly; chill for 30 minutes.
Add onion, chilies, olives, and cheese. Peel and pit avocado;
cut into small cubes. Add to salad and mix lightly.
To serve, arrange lettuce leaves on 4 salad plates.
Mound equal portions of salad on each plate.
Garnish each salad with a sprig of coriander.
Per Serving: 5 grams protein, 10 grams carbohydrate,
24 milligrams cholesterol, 335 calories.
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zuchinni salad
Yield
8 -12
Measure Ingredient
1 pounds Zuchinni (or squash)I like the green one about 4-5 Zuchinnis.
1 Big onion cut in thin slices
2 Tabls oil
2 Eggs boiled hard
2 Tablespoon fresh dill Cut very fine.
1/2 cup Green onions cut in small pieces.
2 Tablespoons good Mayonaise ( you can use law calories).
Lemon Juice from 1 lemon.
Salt & fresh ground pepper
Source :From my mother with love & more.
By Rina.
Wash well Zuchinni and grate them with the skin in the food processor.
In a heavy saucepan spray pam and add oil warm up,
Add onions ,Fry slightly to get light brown color.
Add the grated Zuchinni,stir well, Add salt and freshly ground pepper,
Cover and saute on low fire for about 20 minutes. Stir from time to time.
Do not add any water. Transfer to a colander that sit on a bowl.
Leave it to cool and to drain well.
This is the basic of this kind of cooked Zuchinni,
You can cut Zuchinni in rounds,in small pieces, or small thin fingers,
To finish salad : When zucchini is cold, Add green onions, fresh dill,
Grate eggs and add with lemon juice and mayonnaise.
Mix well, taste and add salt or pepper if needed.
Put in air tight container and keep in refrigerator for at least 1 hour
before serving, It is getting even better after few days.
Other Variations:
You can add few pickled cucumbers, + 1 tin of cut mush rooms,
+ 1 tin of Heart of Palm cut in small pieces.
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summer squash salad
Yield
1 Servings
Measure Ingredient
4 cup Julienned zucchini
4 cup Summer squash
2 cup Radish slices or cucumber
1 cup Oil
1/3 cup Vinegar
2 tablespoon Dijon mustard
2 tablespoon Fresh parsley
1 teaspoon Dill weed
1/2 teaspoon Pepper
In bowl, toss squashes and radishes or cucumbers.
In small bowl, combine rest of ingredients.
Pour over veggies. Cover and refrigerate for 2 hours at least.
Recipe By : KMallozzi From: Emory!rahul.Net!
Fri, 25 Mar 1994
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creamy cucumber salad
Yield
4 Servings
Measure Ingredient
2 large Cucumbers, chilled
1/2 small Yellow onion
1/2 cup Sour cream
1 teaspoon Dill weed
1 tablespoon Cider vinegar
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon White pepper
SOUR CREAM DRESSING:
To make the dressing, in a large bowl, combine sour cream,
dill, vinegar, sugar, salt, and pepper until well mixed.
Refrigerate until the salad is ready to serve.
Peel cucumbers, cut them in half lengthwise,
and remove seeds; cut them crosswise into thin slices.
Thinly slice onion. Fold the cucumber and onion into the dressing.
Spoon the salad into a serving dish, and serve immediately.
Preparation time: 15 minutes Origin: Reader's Digest Magazine, June, 1994
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