Cucumber Pineapple Salad Mold Food

CUCUMBER PINEAPPLE SALAD

Steps:

• Bring sugar, rice wine vinegar and water to a boil in a heavy saucepan.
• Stir constantly until reduced to about 1/2 cup, about 5 minutes.
• Transfer to a large bowl and place into refrigerator.
• When chilled, add pineapple pieces.
• Cover and return to refrigerator for one hour.
• Add cucumber, carrot and red onion to the pineapple mixture.
• Mix well.
• Place salad greens onto plates.
• Top with pineapple mixture.
• Sprinkle with toasted sesame seeds, serve.

COOL CUCUMBER SALAD

Steps:

• Peel and halve cucumber; remove the seeds. Shred and pat dry; set aside. In a bowl, combine gelatin and salt with boiling water; stir until dissolved. Add mayonnaise and cottage cheese; mix well. Stir in the onion and shredded cucumber. Pour into an oiled 5-cup mold. Refrigerate until firm. Unmold onto a serving platter. Garnish with cucumbers and parsley if desired.

CUCUMBER AND PINEAPPLE SALAD WITH MINT

Steps:

• Slice top and bottom off of pineapple, stand pineapple on a cutting board, and slice off the peel with a sharp knife. Next, lay pineapple on its side and cut out the eyes. Cut pineapple in half the long way, cut each half in half again, and cut out core. Cut each quarter into bite-size pieces and drop them into a wide salad bowl.
• Cut off ends of cucumbers and discard. Slice cucumbers into 1/4 inch thick rounds and add to pineapple. Slice onion into thin half moons and add to salad.
• Add mint, drizzle on the oil, and season with salt and pepper. Toss. Serve right away or cover and refrigerate for a few hours.

CUCUMBER, TOMATO, AND PINEAPPLE SALAD WITH ASIAN DRESSING

Steps:

• Mince garlic, then mash to a paste with salt using side of a large heavy knife.
• Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste). Add remaining ingredients, tossing to coat, and add salt to taste.

THAI CUCUMBER AND PINEAPPLE SALAD

Steps:

• Mix the pineapple, cucumber, green onions, cilantro and mint in a large bowl.
• Mix the fish sauce, lime juice, sugar and chili in a small bowl.
• Toss the dressing into the salad and stir lightly to coat.
• Serve garnished with chopped roasted peanuts.

CUCUMBER SALAD WITH PINEAPPLE AND JALAPENO

Steps:

• Bring first 4 ingredients to boil in heavy small saucepan, stirring until sugar dissolves.
• Simmer until reduced to 2/3 cup, about 4 minutes.
• Transfer syrup to large bowl and refrigerate until cold.
• Add pineapple to syrup.
• Cover and refrigerate 1 hour.
• Add cucumber and next 3 ingredients to pineapple mixture; stir to coat.
• Line plates with lettuce leaves.
• Spoon salad atop lettuce.
• Sprinkle with sesame seeds and serve.