COOL-AS-A-CUCUMBER SALAD
The lightly sweet blend of ingredients adds a refreshing touch to sliced cukes right out of the garden.-Joleen Jackson, Zumbrota, Minnesota
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Add cucumbers; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 203 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 106mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
COOL AS A CUCUMBER SALAD (GRAND PRIZE WINNER)
This recipe was just printed in our local Coastal Point weekly in the section, "Marie Cooks". This recipe won not only the salads category in an Iowa dairy contest, but also the sweepstakes prize. I'm posting it here for future reference. Use a pretty 1-quart glass dish for molding the salad. When unmolded on a plate, she garnished the top with a ring of thin cucumber slices, filled the center with sliced strawberries, and placed sprigs of parsley around the base. Very attractive! Note: Chill time should be no less than 2 -3hours.
Provided by Debaylady
Categories < 15 Mins
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soften gelatin in cold water; set aside.
- Combine hot water and sugar in small saucepan. Heat to the boiling point.
- Remove from heat. Add softened gelatin, stirring to dissolve. Pour in medium bowl and chill until slightly thickened.
- Fold in cucumber, sour cream, lemon juice, onion and juice and salt.
- Pour into mold and chill until firm.
- Unmold and garnish as desired.
Nutrition Facts : Calories 183.1, Fat 12.1, SaturatedFat 7.5, Cholesterol 25.3, Sodium 326.1, Carbohydrate 16.6, Fiber 0.2, Sugar 13.2, Protein 3.5
CUCUMBER SALAD
Steps:
- Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.
- In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
- In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.
Nutrition Facts : Calories 38 calorie, Sodium 437 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 3 grams
COLD CUCUMBER SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool.
- In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold.
CUCUMBER SALAD WITH SOY, GINGER AND GARLIC
The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn't get watered down by the cucumber juice.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 20m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
- Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 5 grams
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