Best Pams Creamy Cucumber And Summer Squash Salad Recipes

PAM'S CREAMY CUCUMBER AND SUMMER SQUASH SALAD

Pam's Creamy Cucumber and Summer Squash Salad image

I was asked to post this after I mentioned it in a comment. It is one of my favorite creamy summer salads and really depends on what I have growing and available in my garden. It is more assembling than cooking so I will give you a list of ingredients and you take it from there. :)

Provided by Pam Ellingson

Time 10m

Number Of Ingredients 12

Ingredients

cucumbers (picklers, burpless, armenian, regular or any variety you like)
summer squash ( zucchini, yellow crookneck or straightneck,patty pan, or any soft skinned squash)
onion (yellow, white, shallot, green or scallions, red will discolor the salad after a few hours)
jicama peeled and chopped or shredded on the large holes of box grater, or canned water chestnuts chopped)
mayonnaise (light regular or fat free, miracle whip will be sweeter)
sour cream (iight, fat free, regular, or plain/greek yogurt, drained)
salt and pepper (to taste)
vinegar (white, white wine, white balsamic, cider, rice or seasoned rice. your preference of light colored vinegars)
sugar (splenda, stevia, agave, nutrisweet or other))
thyme (1 to 2 tsp fresh or 1/4-1/2 tsp dried)
mustard (honey mustard, dijon, grainy, or other mustard of preference)
garlic powder (pinch to 1/8 tsp)

Steps:

1. Wash, peel (if desired, I usually leave the skins on) de-seed (If necessary) and chop veggies. Place in large bowl. Slice onions thinly. Peel and prepare jicama (or drain and chop water chestnuts) Add to bowl.
2. In a smaller bowl, mix all dressing ingredients well. Use up to 1/2 c. each of mayo and sour cream as a base depending on how many veggies you are using. Adjust other seasonings to your taste for full size recipe. Approx 1/4 c vinegar, 2-3 Tbsp sweetener,thyme and garlic powder as directed, mustard to taste (I use honey mustard 1-3 Tbsp). Mix again and pour over veggies, stir and refrigerate until served.
3. As I said, this is more "Food assembly" than actual cooking, so try your own mixture. You can add peas, carrots, green beans, radishes, or whatever you like. Change to parsley and basil, or tarragon, or lemon thyme, etc. Have fun and enjoy!

REFRESHING SUMMER SQUASH SALAD

Refreshing Summer Squash Salad image

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

Ingredients

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

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

SUMMER SQUASH AND ZUCCHINI SALAD

Summer Squash and Zucchini Salad image

I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

4 medium zucchini
2 yellow summer squash
1 medium sweet red pepper
1 medium red onion
1 cup fresh sugar snap peas, trimmed and halved
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons reduced-fat mayonnaise
4 teaspoons fresh sage or 1 teaspoon dried sage leaves
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CUCUMBER & SQUASH SALAD

Cucumber & Squash Salad image

I developed this recipe one summer when I had too many summer squash and needed a different, tasty way to use them. It's an easy, quick salad lunch. -Jacqueline Miller, Wooster, Ohio

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1 cup thinly sliced cucumber
1 cup thinly sliced yellow summer squash
2 tablespoons chopped green onion
1 tablespoon shredded Parmesan cheese
Dash crushed red pepper flakes
2 tablespoons prepared Italian salad dressing

Steps:

In a small bowl, combine the first five ingredients. Drizzle with salad dressing; toss to coat.

Nutrition Facts : Calories 86 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 298mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BOUNTIFUL SUMMER SQUASH SALAD

Bountiful Summer Squash Salad image

This is a tasty way to use up your bounty of summer squash and zucchini! A few ingredients plus a few minutes equals a delicious and nutritious summer meal or side dish for steak, chicken, or pork!

Provided by JennB1972

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 medium summer squash, cut into matchsticks
2 medium zucchini, cut into matchsticks
1 small red onion, very thinly sliced
20 baby carrots, sliced into thin pennies
2 teaspoons ground black pepper
2 teaspoons cracked mixed peppercorns
2 teaspoons coarse sea salt
½ teaspoon red pepper flakes
1 tablespoon olive oil
2 tablespoons finely chopped fresh dill
¼ cup red wine vinegar

Steps:

Combine summer squash, zucchini, red onion, and baby carrots in a large bowl. Sprinkle with black pepper, cracked peppercorns, salt, and red pepper flakes. Drizzle olive oil over the top. Add dill. Pour red wine vinegar over everything and mix well.
Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 79.8 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 0.6 g, Sodium 894.7 mg, Sugar 4.6 g

YUMMY SUMMER PEA SALAD

Yummy Summer Pea Salad image

Yummy summer salad!

Provided by TabbyKat

Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9

Ingredients

2 (6 ounce) packages frozen peas, thawed
1 pound cooked bacon, chopped
1 cup golden raisins
1 (8 ounce) package shredded Cheddar cheese
1 sweet onion, chopped
½ cup sunflower seeds
1 cup mayonnaise
2 tablespoons wine vinegar
¼ teaspoon white sugar, or to taste

Steps:

Toss peas, bacon, raisins, Cheddar cheese, onion, and sunflower seeds together in a large bowl. Stir mayonnaise, vinegar, and sugar together in a small bowl; drizzle over the salad and toss to coat.
Cover bowl with plastic wrap and refrigerate for 1 hour.

Nutrition Facts : Calories 454.2 calories, Carbohydrate 22.1 g, Cholesterol 48.3 mg, Fat 35 g, Fiber 3 g, Protein 15.3 g, SaturatedFat 9.8 g, Sodium 649.7 mg, Sugar 12.9 g