Sweet N Sour Squash Salad Recipes

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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



Sweet & Sour Squash Salad image

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.

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

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



Sweet and Sour Winter Squash image

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

1 1/4 pounds winter squash, diced
2 tablespoons extra virgin olive oil
Salt
freshly ground pepper to taste
2 1/2 teaspoons sugar
3 tablespoons red wine vinegar or sherry vinegar
3 garlic cloves, minced
2 to 4 tablespoons finely chopped fresh mint, to taste

SWEET 'N' SOUR SALAD DRESSING

This is super quick, super easy, and super tasty. I got this from the new Cooking for 2 magazine. Try it you'll love it!

Provided by crazycookinmama

Categories     Salad Dressings

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7



Sweet 'n' Sour Salad Dressing image

Steps:

  • In a jar with a tight-fitting lid, combine the first seven ingredients; shake well.
  • Serve over salad greens.

3 tablespoons canola oil
4 1/2 teaspoons sugar
1 tablespoon cider vinegar
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika

SWEET-SOUR VEGETABLE SALAD

Field editor Lucille Terry of Frankfort, Kentucky quickly assembles this marinated medley using canned veggies. "It's excellent for potlucks, accompanied by yeast rolls, corn bread muffins or Parmesan cheese squares," Lucille suggests.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 24 servings.

Number Of Ingredients 18



Sweet-Sour Vegetable Salad image

Steps:

  • For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool. , In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 219 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 494mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 4g fiber), Protein 4g protein.

2 cups sugar
1-1/2 cups cider vinegar
1 cup canola oil
2 teaspoons salt
2 teaspoons white pepper
2 cans (15-1/4 ounces each) small peas, drained
3 cans (7 ounces each) white or shoepeg corn, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 can (8 ounces) sliced water chestnuts, drained
2 cups thinly sliced celery
1 cup chopped onion
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 jar (7 ounces) diced pimientos, drained

REFRESHING SUMMER SQUASH SALAD

Great dinner for the summer.

Provided by TJ Lombard

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10



Refreshing Summer Squash Salad image

Steps:

  • Toss yellow squash and zucchini with salt in a large bowl.
  • Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
  • Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
  • Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 6.5 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 3.3 g, Sodium 901.8 mg, Sugar 1.3 g

2 yellow squash, shaved into thin strips
1 zucchini, shaved into thin strips
1 teaspoon salt
2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 teaspoons fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
3 slices prosciutto, chopped
¼ cup crumbled feta cheese

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



Sweet 'n Sour Squash Salad image

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.

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

SWEET N' SOUR SALAD DRESSING

I first discovered this wonderful dressing when I was just throwing some stuff in a bowl for my salad. It turned out to be great. This recipe is quick and doesn't use any weird ingredients.

Provided by Clara-is-a-CookieMonster

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 16

Number Of Ingredients 6



Sweet n' Sour Salad Dressing image

Steps:

  • Whisk the olive oil, rice vinegar, balsamic vinegar, lemon juice, white sugar, and black pepper together in a bowl.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 1.6 g, Fat 13.5 g, SaturatedFat 1.9 g, Sodium 2.3 mg, Sugar 1.4 g

1 cup olive oil
½ cup rice vinegar
½ cup balsamic vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
1 teaspoon ground black pepper

SWEET AND SOUR ZUCCHINI SALAD RECIPE

Provided by jobustitch

Number Of Ingredients 11



Sweet and Sour Zucchini Salad Recipe image

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

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

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