Cucumber Ricotta Salad Mold Food

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.

MOLDED CUCUMBER SALAD

Steps:

• Combine cucumber, salt, pimiento, and lemon juice.
• Soak gelatin in water for five minutes; then dissolve over hot water and mix thoroughly with the whipped cream.
• Add cucumber mixture and pour into individual molds which have been lightly oiled or sprayed with cooking spray.
• Chill until firm.
• Arrange salad greens on chilled plates and unmold salads on top.

CUCUMBER-RICOTTA SALAD MOLD

Steps:

• In medium bowl, pour boiling water over gelatin and stir for 2 to 3 minutes until dissolved. Add vinegar and salt, and place bowl in refrigerator, stirring occasionally until consistency of egg white. Fold in cucumbers, celery, horseradish, and cheeses blend well. Continue to blend adding mayonnaise, onion, and dill. Pour into 6-cup mold which has been rinsed in cold water. Refrigerate for 4 hours or overnight. Unmold by running a small spatula around edge of mold invert onto platter and place hot towel over mold. Shake gently to release salad. Garnish with very thinly sliced cucumber which will cling to mold if thin enough. Place a small sprig of parsley or watercress on top of each cucumber.Note: This would be good served for a luncheon with a chicken or turkey sandwich, or an all vegetable plate.

MARINATED CUCUMBER SALAD WITH RICOTTA SALATA

Steps:

• In a medium bowl, whisk together 2 tablespoons white-wine vinegar, basil, red pepper flakes, and 1/2 teaspoon salt. Add cucumbers and toss to combine. Let stand at room temperature or refrigerated, for up to 3 hours.
• In a small bowl, whisk together red-wine vinegar, balsamic vinegar, and remaining 3 tablespoons oil. Season with salt and pepper. Place greens in a large bowl and pour over enough vinaigrette to lightly coat the leaves; toss until well combined.
• Divide cucumbers evenly between 4 plates. Top with greens and sprinkle with cheese.