Cucumber Green Pepper Salad Food

FRESH BELL PEPPER CUCUMBER SALAD

Steps:

• Start by peeling your cucumbers and slicing them in half length wise.
• Use a spoon to scoop out the pulpy center with the seeds. (see photo in post body)
• Slice the cucumber into 1/4 inch thick half moons.
• Slice the red onion in half and remove the outer layers.
• You are going to cut the half in half again, but you don't need to cut all the way through - just to the root like in the picture in the post step-by-step above. This makes it easier and quick to cut.
• Then slice the onion very thinly.
• Cut the bell pepper in half and remove the seeds and ribs.
• Cut each half into fourths length wise, so you have thick strips. (see photo in post body)
• Then, keeping them parallel to you so that your knife goes across the width not the length, cut each wide strip into thin strips width wise.
• Place all the cut veggies into a bowl large enough so that you will be able to mix in the dressing.
• To prepare the yogurt dressing, place the yogurt into a bowl small bowl.
• Zest half a lemon into the bowl, cut the lemon in half, and squeeze all of the juice into the bowl as well. (Squeeze over a mesh strainer to avoid seeds)
• Thinly slice the scallions and roughly chop the cilantro, then put those into the bowl with the other ingredients.
• Add your pepper, salt, and cumin, then give it all a good stir.
• Pour all of the dressing over the veggies and mix until thoroughly combined.
• Serve immediately or chill until ready.

CUCUMBER SALAD WITH PEPPERS AND ONION

Steps:

• In a large serving bowl, combine the cucumbers, onion and peppers. In a small bowl, whisk vinegar and sugar. Pour over vegetables; toss to coat. Chill until serving. Serve with a slotted spoon.

CUCUMBER-BELL PEPPER QUINOA

Steps:

• Combine water and salt in a large pot and bring to a boil over high heat. Meanwhile, rinse the quinoa. Add the quinoa and stir briefly. When it returns to a boil, reduce the heat to low and simmer gently until quinoa absorbs the liquid and grains are tender, about 10 to 15 minutes.
• When quinoa is ready, stir in remaining ingredients until well combined. Taste, adjust seasoning, as needed, and serve.

BELL PEPPERS, CUCUMBER AND CHICKPEA SALAD

Steps:

• In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeño, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.
• When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.

CUCUMBER SALAD WITH ONION, TOMATOES AND GREEN BELL PEPPER

Steps:

• Peel the cucumbers, slit in half lengthwise and remove any large seeds and then thinly slice.
• Thinly slice the onion into half rounds.
• Dice your tomatoes (make sure that they are very ripe and full of flavor).
• Sliver the green bell pepper.
• Put the vegetables into a large serving dish/bowl. Sometimes I'll add extra cucumbers to the mixture, depending on their size.
• Add 2-3 Table. white vinegar, as desired.
• Add 2-3 Table. vegetable oil, as desired.
• Fill the bowl with water.
• Generously sprinkle with ground black pepper and especially salt. Taste to make sure that the water has a good flavor and that there is enough salt.
• Chill for a good 4 hours. Serve in small bowls or ramekins. The water that you serve with this salad is especially refreshing.
• Cooking time is the minimum chilling time.

GRANDMA'S CUCUMBER AND ONION SALAD

Steps:

• Place cucumber slices in a colander and liberally sprinkle salt over cucumbers; set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
• Mix cucumbers, onions, and green bell pepper together in a bowl.
• Whisk sugar, vinegar, celery seed, and 2 teaspoons salt together in a bowl until dressing is smooth; pour over cucumber mixture and stir until evenly coated.

GARDEN CUCUMBER TOMATO SALAD

Steps:

• In a serving bowl, combine the tomatoes, green pepper, cucumber and onions. Sprinkle with sugar; toss to coat. Let stand for 15 minutes. Stir in water, vinegar, salt and pepper. Cover and refrigerate for 2 hours. Stir; serve with a slotted spoon.

GREEN PEPPER CUCUMBER RELISH

Steps:

• In a large bowl combine bell peppers, cucumbers, and onions. Add salt, stir to combine.
• Tie one end of the cheesecloth in a knot creating a "bag". Repeat with another piece of cheesecloth. Divide vegetable mixture evenly between both cheesecloth bags. Place each in a colander in the sink. Let stand for 1 hour
• Squeeze vegetables to release any remaining liquid. Transfer vegetables to a heavy pot.
• Add vinegar, sugar, mustard seeds, celery seeds, and crushed red pepper. Bring to a boil. Cook uncovered over medium-high heat for 10-12 minutes or until vegetables soften and color fades, stirring occasionally.
• Ladle hot relish into hot sterilized pint canning jars leaving a 1/2 inch headspace. Wipe jar rims and finger tighten lids.
• Process filled jars in boiling water for 20 minutes. Remove jars from pot and let cool on wire rack. Make sure the lids seal properly.

CUCUMBER-GREEN PEPPER SALAD

Steps:

• Toss together the sliced cucumbers, onions and peppers.
• Mix together vinegar, salt, sugar and celery seed.
• Pour over cucumber mixture.
• Mix.
• Put into plastic storge container with lid.
• Refrigerate overnight.

CUCUMBER AND TOMATO SALAD

Steps:

• Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

SUMMER PEPPER SALAD

Steps:

• In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

CUCUMBER, GREEN PEPPER & TOMATO SALAD RECIPE - (4.3/5)

Steps:

• Stir together lemon juice, garlic, salt & pepper until salt dissolves. Stir in oil, parsley and onion. Add remaining ingredients and toss gently to combine. Cover and chill for a minimum of 2 hours. Stir once again before serving. ENJOY!!