Cucumber Salad Recipe With Lemon Basil Vinaigrette Food

CUCUMBER SALAD WITH HERB & GARLIC DRESSING (VINAIGRETTE)

Steps:

• Shake Dressing in a jar.
• Cucumber: Trim ends then slice about 3 mm/ 1/8" thick.
• Place in bowl with red onion.
• Pour over Dressing, toss gently and serve immediately.

AMAZING CUCUMBER BASIL SALAD

Steps:

• Run spinach and basil through a food processor until finely chopped.
• Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.

EASY CUCUMBER SALAD W/ RED WINE VINAIGRETTE

Steps:

• Combine all ingredients in a flat tupperware container and mix well. Chill for 1 hour or longer before serving. Also you can use the leftover marinade for another helping!

CUCUMBER-LEMON VINAIGRETTE

Steps:

• Place ingredients in jar with tight-fitting lid; cover with lid.
• Shake until blended.

MACRINA'S ORZO SALAD WITH CUCUMBER, BELL PEPPER, BASIL AND FETA

Steps:

• SALAD.
• Preheat the oven to 350 degrees.
• Spread the walnuts on a rimmed baking sheet and toast on the center rack of the oven for about 10 minutes, or until golden brown.
• Let cool, then coarsely chop and set aside.
• Peel and core the cucumber and cut it into 1/2-inch cubes.
• Core the red and yellow peppers and cut them into 1/2-inch-square pieces.
• Set aside.
• Fill a large saucepan two-thirds full of water.
• Add a pinch of salt and bring to a boil.
• Drop in the pasta and simmer for 3 to 5 minutes, or until tender.
• Remove the pan from the heat and drain the pasta in a colander, then cool the pasta by running cold tap water over the colander for a few minutes.
• Shake the colander to remove excess water and transfer the cooled pasta to a medium bowl.
• Toss with the olive oil to keep the pasta from sticking together.
• Add the toasted walnuts, cucumbers, peppers, olives, scallions, basil, parsley and feta.
• Drizzle in the Lemon Vinaigrette and toss well.
• Season to taste with salt and pepper.
• Cover and store in the refrigerator for up to 2 days.
• LEMON VINAIGRETTE yield: 1 1/4 cups.
• Combine all the ingredients except the olive oil in a medium bowl.
• Mix well with a whisk.
• Add the oil in a slow stream, whisking as you pour.
• Continue whisking until the dressing has emulsified, then cover and store in the refrigerator for up to 4 days.