Cucumber Pineapple Salad Mold Recipes

Steps:

• Bring sugar, rice wine vinegar and water to a boil in a heavy saucepan.
• Stir constantly until reduced to about 1/2 cup, about 5 minutes.
• Transfer to a large bowl and place into refrigerator.
• When chilled, add pineapple pieces.
• Cover and return to refrigerator for one hour.
• Add cucumber, carrot and red onion to the pineapple mixture.
• Mix well.
• Place salad greens onto plates.
• Top with pineapple mixture.
• Sprinkle with toasted sesame seeds, serve.

Steps:

• Drain pineapple, reserving liquid. Dissolve lime gelatin in boiling water; add 3 Tblsp. reserved pineapple liquid and cold water. Chill until thick,but not set. Pour 1/2 cup gelatin mixture into lightly oiled 6 1/2 cup ring mold; arrange cucumber slices (slightly overlapping) in gelatin. Top with rest of gelatin. Chill until almost set. Mix together unflavored gelatin and 1/2 cup water in pan; stir over low heat until dissolved. Add enough cold water to remaining reserved pineapple liquid to measure 1/3 cup; stir into gelatin. Gradually add gelatin mixture to combined cream cheese and mayonnaise, mixing until well blended. Chill until thickened but not set; fold in cucumber and pineapple. Pour over molded layer and chill until firm. Unmold.

Steps:

• Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). , In a large bowl, combine the pineapple, cucumbers, grapes and chives. In another bowl, combine the mayonnaise, sugar, mustard, celery seed, horseradish and reserved pineapple juice. Pour over pineapple mixture; gently stir to coat. Serve with a slotted spoon.

Steps:

• Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
• Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

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.

Steps:

• Place the shredded cucumber in a colander to drain. In a medium bowl, whisk together the gelatin mix and hot water until gelatin has dissolved. Mix in the sugar, salt and vinegar. Set aside to cool until it starts to set, about 1 hour.
• When the gelatin has thickened, stir in the mayonnaise, and fold in the drained cucumber. Transfer to a mold or serving bowl, and chill for 3 hours, or until set.

Steps:

• Lightly grease a 7-cup mold with vegetable spray.
• Dissolve the gelatin in the boiling water; cool slightly.
• In a bowl, beat the cream cheese until smooth.
• Gradually add the gelatin mixture to the cream cheese; beat well.
• Add in the sour cream, mayo, lemon juice, Worcestershire sauce; chill until the consistancy of unbeaten egg whites.
• Remove from the fridge; stir in the next 6 ingredients.
• Pour into the prepared mold.
• Chill until firm (about 5 hours).
• Unmold onto a bed of cucumbers slices, if desired.