CREAMY CUCUMBER SALAD
Steps:
- Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
- Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
- When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
CONFETTI CUCUMBER SALAD
This cucumber salad is lower in fat than the one that I grew up with, but it's packed with flavor. Very good during the summer on a hot day on the side of pretty much anything you could possibly want to eat. A cook out must.
Provided by I Cook Therefore I
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a pan and fry the garlic over medium heat until crispy, set aside to cool.
- Mix the vinegar and sugar together.
- In a bowl, toss together the chopped onion, bell pepper, and cucumbers.
- Pour the vinegar/sugar mixture and the chili sauce over the salad and toss.
- Add the cooled garlic and toss.
- Upon serving, sprinkle the chopped peanuts over the salad
- Enjoy!
Nutrition Facts : Calories 68.1, Fat 1.9, SaturatedFat 0.3, Cholesterol 0.4, Sodium 37.6, Carbohydrate 12.2, Fiber 1.3, Sugar 4.7, Protein 1.7
CONFETTI SALAD
I received this recipe from my mom's friend, Paula. I bring it to a lot of pot lucks, and I always get requests for the recipe. Cucumber should be European kind. You can use yellow pepper instead of orange, and other beans instead of the cannellini. Cooking time=min marinating time I use fresh dill. Seasoned salt is to taste - there was no measurement in the recipe, so I guessed 1tsp. Also, when I first tried this salad, I believe it had white wine or rice wine vinegar - the taste was subtle, not as strong as cider vinegar. DO NOT use olive oil.
Provided by WorkingMom2three
Categories Vegetable
Time 2h30m
Yield 12 1/2 cup serv, 8 serving(s)
Number Of Ingredients 12
Steps:
- Salad:.
- Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing.
- Dressing:.
- Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.
SUMMERY CONFETTI SALAD
Provided by Katie Lee Joel
Categories Salad Tomato Appetizer Picnic Low Fat Vegetarian Low Cal Lunch Corn Lima Bean Summer Family Reunion Healthy Jalapeño Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- In a bowl, toss together corn, lima beans, green beans, tomatoes, onion, avocado, jalapeño and basil. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate, if you can stand to wait.
CONFETTI JICAMA SALAD
We love jicama dipped in citrus and then sprinkled with salt and jalapenos. I needed to bring a salad to a Fourth of July picnic, so as I ate my jicama, I created one starring this crunchy veggie and its sidekick flavors. I use a mandolin to expedite prep work. -Jan and Frank Ruiz, Yucaipa, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the jicama, cucumber, peppers and onions. , In a small bowl, whisk the cilantro, jalapeno, lime juice, juice concentrate, oil, garlic and seasonings. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving.
Nutrition Facts :
SWEET-TART CUCUMBER SALAD
A dear friend showed me how to use up cucumbers in a tangy salad. The longer it chills, the deeper the flavor. Look for lemon or pickling cucumbers. -Dian Jorgensen, Santa Rosa, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain., In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 744mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
THAI-INSPIRED CONFETTI SALAD
Give your veggies a Thai twist. Serve this salad alone or over rice noodles for a light lunch.
Provided by taddy
Categories Salad Fruit Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
- Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 24.2 g, Fat 9.4 g, Fiber 6.5 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 704.2 mg, Sugar 9.4 g
ROMAINE SALAD WITH COUSCOUS CONFETTI
You can use regular couscous or Israeli couscous for this lemony, confetti-like mixture of couscous, mixed diced peppers and mint. I categorize this salad as a salad with grains rather than a grain salad (I know, couscous isn't a grain, but it plays a grainy role here), as there's more lettuce than couscous.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 20m
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a medium bowl, combine peppers, couscous, and mint. Whisk together lemon juice and salt. Whisk in 1/4 cup of the olive oil. Toss half of this mixture with the couscous and refrigerate for 1 hour or longer.
- Whisk mustard and remaining olive oil into remaining dressing. Taste and adjust salt.
- In a large bowl, toss lettuce with remaining dressing. Add freshly ground pepper to taste. Taste, and if it tastes too lemony, add another tablespoon of olive oil. Add couscous mixture and toss together again. Taste, adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 13 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams
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