Marias Cucumber Salad Recipes

MIZERIA (POLISH CUCUMBER SALAD)

Polish cucumber salad. I serve it on Christmas Eve.

Provided by VeggieMommy

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 45m

Yield 12

Number Of Ingredients 7

Mizeria (Polish Cucumber Salad) image

Steps:

Sprinkle salt over cucumbers in a bowl. Let stand until cucumbers are soft, about 5 minutes. Squeeze liquid from cucumbers and discard. Add dill to cucumbers.
Mix sour cream, lemon juice, and sugar in a bowl; add to cucumbers and toss to coat. Season with black pepper. Chill completely before serving, at least 30 minutes.

Nutrition Facts : Calories 12.7 calories, Carbohydrate 1.4 g, Cholesterol 1.3 mg, Fat 0.7 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 3.9 mg, Sugar 0.1 g

Ingredients

1 pound small cucumbers, peeled and thinly sliced
salt to taste
1 bunch dill, chopped
2 ½ tablespoons sour cream
1 teaspoon lemon juice
1 pinch white sugar
ground black pepper to taste

CURRIED COUSCOUS SALAD

Provided by Giada De Laurentiis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

Curried Couscous Salad image

Steps:

Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
Just before serving, add the dressing to the salad and toss well to coat.

Ingredients

Vegetable oil cooking spray
1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
1/2 teaspoon salt
1 (10-ounce box) couscous
3/4 cup dried cranberries
1/2 cup coarsely chopped, roasted and lightly salted cashews
1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
1 large lemon, zested
1/3 cup Greek yogurt
1/4 cup extra-virgin olive oil
1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper

MAYONNAISE-CUCUMBER SALAD

A sprinkling of poppy seeds turns this simple Mayonnaise-Cucumber Salad side dish into a superstar.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 9

Mayonnaise-Cucumber Salad image

Steps:

In a medium bowl, stir together mayonnaise, sour cream, vinegar, honey, poppy seeds, coarse salt, and pepper. Add cucumbers and onion; toss to combine.

Nutrition Facts : Calories 86 g, Fat 5 g, Protein 2 g

Ingredients

1/3 cup reduced-fat mayonnaise
2 tablespoons reduced-fat sour cream
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon poppy seeds
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
2 English cucumbers, (about 1 pound each), halved lengthwise, and thinly sliced crosswise
1 medium red onion, halved, thinly sliced