YELLOW SQUASH TURKEY SALAD
With a wonderful mix of flavors, colors and textures, this impressive salad can be made in minutes for lunch with a friend or for a light dinner with your sweetie. It's my favorite fast recipe! -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 7 ingredients. Drizzle with vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 490 calories, Fat 17g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1170mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 7g fiber), Protein 22g protein.
TURKEY AND PASTA RANCH SALAD
This easy pasta salad is loaded with fresh veggies, and the classic ranch dressing makes it appealing to kids. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain and rinse with cold water; drain well., Place pasta, vegetables, turkey and parsley in a large bowl; toss with dressing and salt. Sprinkle with cheese.
Nutrition Facts : Calories 256 calories, Fat 11g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 383mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
TURKEY SQUASH CASSEROLE
I combined two recipes to come up with this casserole, and it suits my family's tastes perfectly. Using ground turkey adds to the convenience.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook turkey in oil over medium heat until no longer pink. Add the squash and onion. Cook until vegetables are crisp-tender; drain. , In a small bowl, combine eggs, milk, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8-in. square baking dish. Sprinkle with the cracker crumbs. , Bake, uncovered, at 375° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 459 calories, Fat 33g fat (15g saturated fat), Cholesterol 177mg cholesterol, Sodium 670mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.
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
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
QUICK-MARINATED YELLOW SQUASH SALAD
Crisp-tender slices of squash marry well with lemon, shallot, and thyme.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.
Nutrition Facts : Calories 116 g, Fat 10 g, Fiber 1 g, Protein 2 g
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