Squash Zucchini Spring Salad With Orange Vinaigrette Recipes

Steps:

• Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips., Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange zest and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.

Steps:

• Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl. Whisk together oil, lemon juice, Dijon, and honey. Drizzle mixture over slices. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 2 hours.

Steps:

• Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

Steps:

• Boil Squash and Zucchini for 3 minutes Remove from heat, add to ice bath to stop cooking process.
• For the Dressing.
• Combine Onions, Garlic, Orange Zest, Orange Juice,Salt, Pepper and agave into a medium mixing bowl or blender. Mix with Apple Cider Vinegar, Ginger and Oliv Oil. Sit aside.
• Drain Squash and Zucchini, then add to your favorite Salad Bowl.
• Shave carrot into ribbons.
• Combine Spring Mixed Greens.
• Toss with Salt, pepper and Vinaigrette. Enjoy.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
• Cook vegetables on the preheated grill until tender, about 30 minutes.