Cucumber Ranch Dressing Recipes

Steps:

• Mix 3/4 cup ranch dressing, 1/2 cup grated cucumber, the juice of 1/2 lemon and 1 tablespoon wasabi paste. Season with salt.

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.

Steps:

• In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.

Steps:

• After slicing cucumbers, add salt and pepper. Add onions, dressing and dill.
• Marinate for at least 30 minutes before serving.
• Enjoy!

Steps:

• 1. Put all ingredients in food processor and process until blended and powdered. This comes out a bit thinner because of the lack of preservatives and fillers. I mix it with 3/4 cp mayo or sour cream to 1/4 cup milk and 3 tablespoons of the mix.
• 2. Try more or less to your liking! NOTE- you may add 1/4 tspn to this dressing of xanthan gum to thicken it as the recipes is thin. Instead of using xanthan gum I just use a little more mayo and less milk! I dont care for using additives
• 3. If you don't have dehydrated cucumber you can finely dice fresh cucumber (its better that way!)

Steps:

• Arrange cucumber slices in a large bowl, generously seasoning each layer of cucumber with salt and pepper. Cover bowl with plastic wrap and refrigerate for 3 hours.
• Drain liquid from cucumbers. Gently press cucumber slices with paper towel to absorb any remaining liquid.
• Stir half-and-half, sour cream, mayonnaise, green onions, ranch dressing mix, sugar, dill, celery salt, and lime juice together in a small bowl; pour over cucumber slices and gently stir to coat.

Steps:

• Bring a large pot of water to a vigorous boil. Add about a teaspoon of salt.
• Snap off the ends of all the beans, leaving the tail on if desired
• Cook beans and peas in separate batches, starting with the snow peas and ending with the haricots verts, just until color is brightened and they are crisp-tender. They should bend without snapping but not be at all limp, 30 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
• Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
• To make dressing: Grate cucumber on the large holes of a box grater.
• In medium bowl, mix together cucumber shallot, sour cream, buttermilk, and mayonnaise. Add fresh lemon juice, salt, parsley, chives, and cayenne pepper. Season with more salt and cayenne, if desired.
• Arrange vegetables on a platter and serve with dressing for dipping.

Steps:

• Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, sugar, cayenne, parsley, scallions and dill, if using, in a bowl. Add additional salt and cayenne if needed.
• The dressing can be refrigerated in an airtight container for up to 3 days. Enjoy!