CUCUMBER SHELL SALAD
Ranch dressing is the mild coating for this pleasant pasta salad alive with the fresh flavors of crunchy cucumber, onion and green peas. Someone always seems to want the recipe! -Paula Ishii, Ralston, Nebraska
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, peas, cucumber and onion. Add dressing; toss to coat. Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 187 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 177mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
CUCUMBER BOAT SALAD
Make and share this Cucumber Boat Salad recipe from Food.com.
Provided by Dienia B.
Categories Kid Friendly
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut unpeeled cucumbers in half lengthwise; remove seed portion.
- Scoop out pulp; leave firm shells; chop pulp coarsely.
- Combine ham, cheese, and apples that have been tossed in lemon juice and salad dressing.
- Add cucumbers to ham mixture when ready to serve; mix well.
- Fill cucumber shells.
- Serve on lettuce leaf.
Nutrition Facts : Calories 132.7, Fat 4.6, SaturatedFat 1.4, Cholesterol 30.3, Sodium 597.9, Carbohydrate 16.8, Fiber 2.1, Sugar 10, Protein 8
CUCUMBER NOODLES SALAD RECIPE WITH TAHINI SAUCE
Learn how to make cucumber noodles! This cucumber noodle salad recipe with tahini sauce is easy, healthy, and refreshing. GF, whole30, low carb, and keto.
Provided by Maya Krampf
Categories Main Course Salad Side Dish
Time 10m
Number Of Ingredients 2
Steps:
- Spiralize the cucumbers using a spiralizer. Salt lightly and set over the sink to drain.
- Make the tahini sauce according to the directions here.
- Pat the cucumber noodles dry. Divide among plates and drizzle with tahini sauce.
Nutrition Facts : Calories 202 kcal, Carbohydrate 7 g, Protein 3 g, Fat 18 g, SaturatedFat 2 g, Sodium 154 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CUCUMBER CRAB PASTA SALAD
This is best when it has time to chill. I've only had this using imitation crab, let me know if you used real crab with it. This is another recipe from my dad that people ask for every time they eat it. It's a good make ahead dish for pot lucks, etc. Prep time does not include chill time, although you could keep all your ingredients (including prepared noodles) in the fridge until you have time to assemble it.
Provided by Brittta
Categories Crab
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Please note: cucumber and crab amounts are to your preference. The amounts listed here are a pretty good veggie/crab to noodle ratio.
- Do not use noodles larger than the medium shells. You can use smaller shell noodles, though.
- Boil noodles. Rinse well and let drain for quite a while. Stir them often when draining them to make sure all the water is out of the shells. The less water on them, the better the salad dressing sticks to them.
- Slice cucumber (with or without skin) to your preference. I typically slice it in half lengthwise, then do about 1/8 thin slices.
- Chop the imitation crab into chunks and add to the noodles.
- Sprinkle with salt and dill over entire mixture and stir. Dill should have a nice amount of "speckling" throughout the dish after stirring.
- If serving right away, pour approx 1/2 the bottle of dressing onto the cucumber crab mixture and stir, then slowly add more to lightly cover everything. You don't want the noodles sopping wet with dressing, but you want a nice thin coat on everything in the bowl.
- Chill until serving.
- If you are taking this to a pot luck or making it ahead, assemble everything but the dressing and keep refridgerated. Pour the dressing on just before serving.
- Keep dressing handy for left-overs because it tends to get sucked into the noodles if it sits in the fridge for any length of time.
- Optional: For presentation you can decorate with cherry tomatoes on top and sprinkle with dill for garnish.
Nutrition Facts : Calories 217.9, Fat 0.9, SaturatedFat 0.2, Cholesterol 9.1, Sodium 385.2, Carbohydrate 42.2, Fiber 1.9, Sugar 4.5, Protein 9.7
CUCUMBER AND TOMATO PASTA SALAD RECIPE
This cucumber and tomato pasta salad is ideal if you're on a budget. It's really simple to make using a handful of storecupboard ingredients
Provided by Anneliese Giggins
Categories Lunch
Time 20m
Yield Serves: 4
Number Of Ingredients 5
Steps:
- First of all place your pasta and eggs in a large saucepan and cover in water from the tap. This means you can cook your pasta and eggs together and save on a bit on your gas or electricity bill!
- Place the saucepan on the hob over a moderate heat and bring to a rolling boil. Follow the instructions on the packet of pasta to predict cooking time but both the pasta and eggs should be cooked in about 10 minutes.
- Once both ingredients are cooked through, it's time to drain the pasta and eggs into a colander, then pour over some cold water to cool things down. The cold water will help stop the pasta sticking together. Tip the cold pasta back into the saucepan.
- When the eggs are cool enough to touch, peel away the shell then slice into chunks and add to the pasta in the pan.
- Now add the chopped cucumber and halved cherry tomatoes.
- Measure in the mayonnaise and give the mixture a good stir. Tuck in straight away or store in the fridge until ready to serve.
Nutrition Facts : @context https
CUCUMBER SHELL SALAD
This salad was served at a potluck I recently attended and was enjoyed by all.
Provided by Stephanie Dodd
Categories Pasta Salads
Time 10m
Number Of Ingredients 5
Steps:
- 1. Cook pasta according to package directions. Drain and rinse in cold water. In bowl, combine the pasta, peas, cucumber and onion. Add dressing; toss to coat. Cover and chill at least two hours prior to serving. ENJOY!
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