Marias Cucumber Salad Food

CUCUMBER SALAD

Cucumber Salad image

This side is from Mabel's BBQ, located in Cleveland and Las Vegas.

Provided by Michael Symon : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup sour cream
1 tablespoon white wine vinegar
3 tablespoons chopped fresh dill
1 English cucumber, sliced into1/8-inch-thick rounds
1/2 medium red onion, thinly sliced
Kosher salt and freshly ground pepper

Steps:

In a large bowl, whisk to combine the sour cream, vinegar and dill. Add the cucumber and red onion, season with salt and pepper and toss to combine.
Serve immediately or cover with plastic wrap and refrigerate for up to 1 week.

BLOODY MARIAS

Bloody Marias image

Provided by Food Network Kitchen

Time 10m

Yield 6 servings

Number Of Ingredients 0

Ingredients

Steps:

Combine 4 cups tomato juice, 2 tablespoons horseradish, 4 dashes Worcestershire sauce, 1 tablespoon ketchup, the juice of 1 lemon, a few shakes of hot sauce and some pepper in a pitcher. Stir in 1 cup tequila or mezcal and chill until ready to serve. Pour into six ice-filled glasses. Garnish with lemon wedges and/or celery sticks.

CARIBBEAN CUCUMBER SALAD

Caribbean Cucumber Salad image

I like this salad in the summer with our BBQ evenings. It is tart and a little hot. If you don't do hot so well, use one pepper.

Provided by Miss Annie

Categories Lunch/Snacks

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 large cucumbers, peeled
1 teaspoon salt
2 small chili peppers, seeded and minced (I use jalapeno)
3 teaspoons fresh lime juice
1 garlic clove, minced

Steps:

Slice the cucumbers lengthwise and remove seeds with a spoon or melon baller.
Slice each half into 1/2 inch slices.
Place in a bowl and sprinkle with the salt.
Toss gently and let sit for 30 minutes.
Drain well.
Place the cucumbers in a serving bowl and add the chilies, lime juice, and garlic.
Toss well.
Cover and let sit at room temperature for 1 hour before serving.

Nutrition Facts : Calories 65.5, Fat 0.5, SaturatedFat 0.1, Sodium 1172.8, Carbohydrate 15.7, Fiber 2.2, Sugar 7.3, Protein 2.8

CUCUMBER SALAD

Cucumber Salad image

Use any mix of cucumbers you like for this tangy salad. If using slicing cucumbers - the slightly thicker ones you'll find with seeds and sometimes waxier-seeming skins - you might want to peel them first and remove the seeds, which can dilute the dressing. To seed, simply halve the cucumbers lengthwise and use a teaspoon to gently scrape out the seeds. Feel free to play around with shapes, too. Slicing the cucumbers into rounds is easy enough, but half moons or other bite-size pieces are also welcome.

Provided by Dawn Perry

Categories easy, salads and dressings, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup buttermilk
3 tablespoons whole-milk plain or Greek yogurt
3 tablespoons lemon juice
1 1/2 tablespoons poppy seeds
1/2 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
1/4 teaspoon black pepper
1 1/2 pounds cucumbers, thinly sliced
4 scallions, green and white parts, thinly sliced

Steps:

In a large bowl, whisk together buttermilk, yogurt, lemon juice, poppy seeds, salt and pepper.
Add cucumbers and scallions and toss to combine. Salad can be made up to 4 hours ahead. Refrigerate until ready to serve.

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