Garden Cucumber Salad Recipes

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:

• Place all ingredients in a large bowl; toss gently to combine. Refrigerate, covered, at least 30 minutes before serving.

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.

Steps:

• In a serving bowl, combine the tomatoes, green pepper, cucumber and onions. Sprinkle with sugar; toss to coat. Let stand for 15 minutes. Stir in water, vinegar, salt and pepper. Cover and refrigerate for 2 hours. Stir; serve with a slotted spoon.

Steps:

• Combine salad ingredients in a medium bowl.
• Combine dressing ingredients in a small bowl, mixing well.
• Toss together dressing with salad and allow to marinate for several hours before serving.