Best Zucchini And Dill Salad Recipes
ZUCCHINI AND DILL SALAD
This easy salad will take a pound and a half of zucchini off your hands. It is simple and requires very little cooking, and the dill elevates its excellence mightily.
Provided by The New York Times
Categories salads and dressings
Time 20h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Trim off ends of zucchini. Cut crosswise into 1/4-inch-thick slices. There should be about 6 cups.
- Bring enough water to boil to cover slices. Add slices and simmer 1 1/2 minutes. Do not overcook; they must remain a bit crisp. Drain quickly, run under cold water and drain thoroughly again. Let cool or chill in the refrigerator.
- Put mustard and vinegar in mixing bowl and start beating with wire whisk while gradually adding oil. Add salt and pepper to taste. Stir in dill.
- Add zucchini slices and toss to blend. Serve.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 3 grams, TransFat 0 grams
ZUCCHINI SALAD WITH WALNUTS AND DILL
Simple, fast, and easy, from Joyce Goldstein's "The Mediterranean Kitchen, 1989. No dill? Use mint instead. Pine nuts are good instead of walnuts, too.
Provided by zeldaz51
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a medium pot of salted water to the boil,add the zucchini, and cook until crisp-tender, 1 to 2 minutes. Quickly drain and refresh in cold water. Drain well and place in a mixing bowl.
- Whisk together the remaining ingredients, season to taste, and pour over the zucchini, tossing to coat it.
Nutrition Facts : Calories 178.6, Fat 18.5, SaturatedFat 2.4, Sodium 5.5, Carbohydrate 3.2, Fiber 1.1, Sugar 1.8, Protein 1.9
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