Best 9 Squash Pepper And Onion Salad Recipes
**Savor the vibrant flavors of summer with our refreshing Squash, Pepper, and Onion Salad!**
This delightful salad is a symphony of crisp vegetables, tangy dressing, and aromatic herbs, making it the perfect side dish for any occasion. Savor the sweetness of zucchini and yellow squash, the crunch of red bell pepper and red onion, and the subtle sharpness of poblano pepper, all harmoniously combined in a medley of textures and flavors. The tangy dressing, made with apple cider vinegar, Dijon mustard, and honey, adds a delightful balance to the salad, while fresh basil and parsley bring a burst of herbal freshness. With variations for a simple vinaigrette dressing and a creamy avocado-tahini dressing, this recipe offers a customizable salad experience that caters to diverse tastes.
**Explore the versatility of this salad with three flavorful variations:**
1. **Classic Vinaigrette:** Experience the simplicity and brightness of a classic vinaigrette dressing, highlighting the natural flavors of the vegetables.
2. **Creamy Avocado-Tahini:** Indulge in a rich and creamy dressing made with avocado, tahini, and Greek yogurt, adding a delightful richness to the salad.
3. **Tangy Mustard Dressing:** Elevate the salad with a tangy mustard dressing, featuring Dijon mustard, honey, and apple cider vinegar, creating a bold and flavorful combination.
Whether you prefer a light and tangy dressing or a creamy and rich one, this Squash, Pepper, and Onion Salad will tantalize your taste buds and leave you craving more.
YELLOW SQUASH AND PEPPERS
Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SUMMER SQUASH AND ZUCCHINI SALAD
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
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
SQUASH, PEPPER AND ONION SALAD
A very dear friend gave me this recipe years and years ago. It is a simple salad that is wonderful to have in the fridge. Always a hit at picnics.
Provided by SB61287
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Stir together first 4 ingredients in a bowl. Mix rest of ingredients, stir well and pour over vegetables. Allow at least 8 hours to meld.
- Will keep in an airtight container in refrigerator for 10 days.
SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION
This is the time of year when, no matter what part of the country you live in, tables at farmers' markets are piled high with summer squash, mounds of it: yellow, light green and dark, round and long. This is a vegetable that expresses itself well in a wide range of dishes; just about every cuisine in the world knows how to show it off. It's an excellent low-calorie food, with only 19 calories per cup of raw squash. This dish is great on its own as a side dish, but it can also be incorporated into many other recipes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 3 grams
SQUASH AND ZUCCHINI WITH PEPPERS AND ONIONS
I love squash and zucchini and so does most of my members of my family . so my mom came up with this but i have put my own spin on it and its yummy goodness and she would say !
Provided by Jessica Mills
Categories Other Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- 1. i use an electric skillet but if you don't have then use the largest skillet you have then but you have an electric skillet set the temp on it to 350 but you are using your stove top med high heat will do .
- 2. while your skillet is heating . slice your sqaush , your zucchini , onion and pepper . add to your pan your butter and let it melt b4 you throw all your veggies in
- 3. after you add your veggies to the melted butter add your seasonings i really don't measure my garlic or onion powder i do it to taste the same with the salt and pepper .
- 4. once your veggies start to cook add your olive oil you may add more olive oil if needed cook until the veggies are nice and tender and serve while still warm. depending on how thick u cut your sqaush and zucchini will depend on your cooking time so it make take up to 30 mins or a lil more ..... enjoy! *also it will cook faster in an electric skillet then on your stove top*
SHEET-PAN ROASTED SUMMER VEGETABLES
This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
- Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
- Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g
BOUNTIFUL SUMMER SQUASH SALAD
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
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
SWEET BELL PEPPER AND ONION SALAD
Provided by Mona Talbott
Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Bell Pepper Spring Summer Healthy Low Cholesterol Raw Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
- Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.
MUSHROOM, SQUASH AND BELL PEPPER SALAD
Categories Mushroom Broil Quick & Easy Wheat/Gluten-Free Bell Pepper Squash Summer Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Whisk oil, vinegar and herbs in small bowl to blend. Season with salt and pepper. Transfer 1/4 cup dressing to medium bowl; add mushrooms and toss to coat. Transfer 1/4 cup dressing to large bowl; add zucchini, yellow squash and bell pepper and toss to coat.
- Preheat broiler. Arrange vegetables on broiler pan. Cook until crisp-tender, about 3 minutes per side. Transfer vegetables to platter. Sprinkle with salt, pepper and remaining dressing. Serve warm or at room temperature.
Tips:
- Choose the right squash. Summer squash, such as zucchini and yellow squash, are best for this salad because they are tender and have a mild flavor. If you are using winter squash, such as butternut or acorn squash, be sure to roast it until it is tender before adding it to the salad.
- Don't overcook the vegetables. The vegetables should be cooked until they are tender but still have a little bit of crunch. Overcooked vegetables will be mushy and bland.
- Use a variety of colors and textures. This will make the salad more visually appealing and interesting to eat. For example, you could use red, yellow, and green bell peppers, and a combination of summer and winter squash.
- Add some herbs and spices. Herbs and spices will add flavor and depth to the salad. Some good options include basil, oregano, thyme, garlic, and cumin.
- Don't be afraid to experiment. There are many different ways to make this salad, so feel free to experiment with different ingredients and flavors. For example, you could add some crumbled cheese, chopped nuts, or dried fruit.
Conclusion:
Squash, pepper, and onion salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a new salad to try, give this one a try. You won't be disappointed!
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