Best Romaine And Zucchini Salad Recipes

SAUTEED ROMAINE LETTUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
• Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

ARTICHOKE AND ZUCCHINI SALAD

Steps:

• Slice zucchini thinly add drained and quartered artichokes.
• Blend together dressing ingredients in blender for 30 seconds.
• Pour over zucchini and artichokes marinate for 1 hour.
• Tear romaine into bite size pieces, add parsley and mushrooms. Just before serving add artichokes and zucchini. Toss.

GARBANZO BEAN AND ZUCCHINI SALAD

Steps:

• For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
• For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl. Pour the vinaigrette over the salad and toss well. Garnish with the crumbled Parmesan cheese and serve.

SIMPLE ROMAINE SALAD

Steps:

• Chop off the root end of the lettuce and slice leaves into thin ribbons, about 1/8 inch thick, discarding any pieces of the core. Place in a large bowl. Toss gently to separate lettuce ribbons.
• Drizzle with olive oil, lemon juice, vinegar, and pepper; toss to coat. Set aside to rest for 10 minutes.
• Sprinkle with sea salt and toss gently right before serving.

JEAN'S ZUCCHINI SALAD

Steps:

• Mix zucchini, celery, red onion, and bell pepper in a bowl.
• Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.

ROMAINE AND ZUCCHINI SALAD

Steps:

• In a large salad bowl, combine romaine, zucchini, tomato, and parsley. In a small bowl whisk together the oil, vinegar, salt, and pepper. Pour over the salad and toss gently to coat. Serve on individual salad plates with crumbled cheese on top. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING

Steps:

• In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.