Armenian Cucumber And Peanut Salad With Sizzling Mustard Seeds Food

CUCUMBER-MUSTARD SALAD

Cucumber-Mustard Salad image

I first tried this in an a restaurant in the Jewish Quarter of Krakow. It struck me as so simple and so good, I had to find a recipe.

Provided by IsisShuru

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt (to taste)
1 1/2 teaspoons sugar
1 tablespoon olive oil
1 large seedless cucumber, peeled
2 tablespoons dill, fresh and chopped

Steps:

Whisk the vinegar, mustard, sugar and salt in a bowl. Add oil slowly while whisking.
Halve the cucumber and seed it by running a small spoon down the center. Cut into 1/8 to 1/4 inch slices.
Toss the cucumber and dill with the dressing to coat.

Nutrition Facts : Calories 49, Fat 3.5, SaturatedFat 0.5, Sodium 320.4, Carbohydrate 4.5, Fiber 0.5, Sugar 2.9, Protein 0.6

ARMENIAN CUCUMBER AND PEANUT SALAD WITH SIZZLING MUSTARD SEEDS

Armenian Cucumber and Peanut Salad with Sizzling Mustard Seeds image

Number Of Ingredients 10

Ingredients

2 teaspoons Marathi Curry Powder with Coconut and Sesame Seeds or store-bought
1 pound Armenian or any seedless cucumber, finely chopped
1/2 cup , roasted and lightly salted peanut, , coarsely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
1 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon salt, or to taste
1 tablespoon peanut oil
1 teaspoon black mustard seeds
1/8 teaspoon ground asafoetida
1 tablespoon minced fresh curry leaves

Steps:

1. Prepare the curry powder. In a serving bowl, mix the cucumbers, peanuts, cilantro, green chili pepper and salt.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil,, so cover the pan and reduce the heat until the spluttering subsides.3. Quickly add the curry powder, asafoetida, and curry leaves, and stir for a few seconds. Transfer to the salad. Mix well and serve. If you wish to serve the salad chilled, mix only the cucumbers, peanuts, cilantro, and green chili pepper, and chill up to 24 hours. Add the spices just before serving, or the salt will draw out the juices from the ingredients and make the salad to liquid.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ARMENIAN GARDEN SALAD

Armenian Garden Salad image

Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. -Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

Ingredients

1 bunch romaine, torn
2 medium tomatoes, chopped
1 medium cucumber, seeded and chopped
1 medium sweet red pepper, chopped
1 small red onion, thinly sliced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced fresh mint
DRESSING:
1/4 cup white wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 45 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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