Chive Cucumber Salad Food

FIBER ENRICHED SOUR CREAM & CHIVE CUCUMBER SALAD

Steps:

• Wash Cucumbers and slice thinly as desired. Add to a large bowl.
• Using a food processor or by hand wash trim & chop the green onions. Add to a medium size bowl.
• Then add in the sour cream, splenda and spices. Stir to mix together completely.
• Add in about half of the sliced cucumbers and stir to blend into the sour cream mixture.
• Then add in the remaining sliced cucumber, & the chia seeds and stir to mix together completely.
• MY FITNESS PAL.Pour mixture into a medium size container. Garnish with sliced cucumbers and a few chopped green onions. Cover and refrigerate for at least 2 hours or so before serving to allow the flavors to blend together.
• The nutritional info was calculated using MY FITNESS PAL. Servings 12, Calories 130, Fat 9G, Cholesterol 25 Mg, Sodium 22 Mg, Potassium 46Mg, Total Carbs 7 G, Fiber 4 G, Net Carbs 3G, and Sugar 2G. You may want to lower the fat content by using lite or lower fat sour cream.

CUCUMBER, CHIVE AND GOAT CHEESE SALAD

Steps:

• In a small bowl, whisk together oil and juice. Season to taste with salt and pepper. Pour over cucumber slices and serve.

CUCUMBER SALAD WITH SOUR CREAM AND CHIVES (GERMAN GURKENSALAT)

Steps:

• Peel cucumbers and slice them paper thin (or as thinly as possible), and drain if watery.
• In a medium bowl, mix together the sour cream and chives. Add cucumber slices and stir gently to coat.
• Season to taste with salt (go easy on the salt) and pepper.
• Serve immediately, or cover and chill for up to one day.

MY MOTHER'S EASY CUCUMBER SALAD WITH TOMATOES AND CHIVES

Steps:

• Peel the cucumber. Sometimes we just dragged a fork down the unpeeled cucumber over and over to create a striped design. Chop the cucumber into quarter-inch pieces. We always included the seeds in the regular cucumbers, but nowadays, chefs would probably leave them out.
• Combine the cucumber, vinegar and chives in a medium bowl. My mother used plain white vinegar, but you may wish to experiment with one of the many vinegar varieties.
• Chop the tomato into roughly the same size pieces as the cucumber pieces. Add to the bowl and salt to taste.
• Refrigerate about 4 hours until nicely chilled and serve with a slotted spoon.

POTATO, CUCUMBER, AND RED BELL PEPPER SALAD WITH CHIVE

Steps:

• Place the diced potatoes in a large pot and cover them with plenty of water. Cover the pot and bring to a boil over high heat. Remove the lid, stir gently, then continue to cook over medium-high heat for about 8 to 10 minutes, until the potatoes are fork-tender, but not falling apart. Transfer them to a colander and rinse with cold water to stop the cooking. Set aside to drain.
• If the cucumber is waxed or if the skin tastes bitter, peel it. Dice the cucumber and set aside in a large bowl. In a small bowl, whisk together the mayonnaise, mustard, salt, pepper, and chives.
• Add the potatoes, onion, and bellpepper to the cucumber in the bowl. Pour the dressing over the mixture and toss gently until well combined. Chill before serving.

CUCUMBER SALAD

Steps:

• Peel and thinly slice the cucumber using a sharp knife or a mandolin. Place the cucumber in a colander and season with half the salt and 1/2 the pepper. Leave to rest for 20 minutes.
• Meanwhile, mix together sour cream, vinegar, rest of salt and pepper, dill, and half of chives.
• Mix together cucumbers, dressing, and top with rest of chives.
• Please check for seasonings, sometimes you may want to add more salt/and or pepper.
• Let sit in icebox for 2-3 hours to really chill!