Your favorite cucumber salad recipes, please....
doucanoe
9 years ago
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compumom
9 years agograinlady_ks
9 years agoRelated Discussions
HAVE: Cucumber salad recipe from Raleigh swap
Comments (7)Hi Jeri, Seems like I was the only one who liked your dish. Did you use yogurt or sour cream in your recipe? When I make it for my family, I want it to taste just like yours - Delicious. Judy...See MoreHelp: Need Cucumber Salad Recipe!
Comments (24)I've been following this thread as I too, have been meaning to make a cucumber salad. I have so many cukes coming out of my garden and need to find some ways to use them up. I can't even give to neighbors as one of my neighbors has several cuke plants and has already picked about 50 cukes! I only have one plant and mine has produced at least 12. Today I made a cuke, tomato, feta salad - I had so many tomatoes I needed to use them up too. That's our side dish with dinner tonight. Tomorrow I'm going to make a cucumber salad using one of the several recipes listed above. Now to figure out which one!...See MoreWhat is your favorite salad?
Comments (24)I found this thread with some interesting recipes from SharonCb and thought it deserved to be revived. Also, I had not added my own favorite salads; here's my number one fave: Crab Louis 1 pound King Crab legs/claws, or 2/3 pound crab meat several leaves of green leafy lettuce, such as Romaine, Butter, Green Leaf, or Red Leaf 1 large Haas avocado, fully ripe, peeled and halved, with seed removed 1-2 tomatoes, depending on size 2 hard-boiled eggs, sliced 3-4 white or brown button mushrooms, thinly sliced 8-12 black olives, sliced in half, optional 1-2 green onions, minced (one large or two small) Louis salad dressing* Remove all crabmeat from the legs and set aside. Arrange two plates with leaves of lettuce, just enough to cover the plates. Halve the avocado and thinly slice each half, keeping the slices in place. Transfer each half to a plate with the cavity side up in the center of the plate. If you can’t keep the slices in place, you can arrange the slices like the spokes of a wheel. Place the crab meat in a heap in the center of the plate. Cut the tomatoes into wedges, approximately 8-12 wedges per tomato, depending on size. Arrange the tomatoes around the avocado halves in a spoke pattern. Arrange the hard-boiled egg and mushroom slices between the tomato wedges, and sprinkle with olive slices and green onion. Pour about 2-3 tbsp Louis salad dressing on top of the crab. Serve with garlic toast and Champagne or dry white wine, preferably sparkling. Note: you can substitute chopped, cooked asparagus for the avocado. *Crab Louis Dressing: 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 Tbsp minced green onion, 2 tsp lemon or lime juice, 1 tsp prepared horseradish dash of hot sauce or cayenne Combine all ingredients and mix well. This is my number two salad, which I found here: Raw Tuscan Kale Salad 1 bunch Tuscan kale (for ex: black or lacinato) 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs 1 garlic clove 1/4 teaspoon kosher salt, plus a pinch 1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish 3 tablespoons extra-virgin olive oil, plus additional for garnish Freshly squeezed juice of one lemon (scant 1/4 cup) 1/8 teaspoon red pepper flakes Freshly ground black pepper to taste Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4 inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl. If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil. Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite....See MoreYour favorite salad for Recipe of the Day
Comments (12)This is a favorite at our house. Napa Salad Ingredients: 1 large head of Napa cabbage washed and shredded 2 packages of Ramen Noodles crushed and uncooked (discard flavor packet*) 1/2 cup slivered almonds 1/2 cup butter (1 stick) 1/2 tsp sesame oil or roasted peanut oil (optional) 1/2 cup vegetable oil 1/2 cup seasoned rice wine vinegar 1/2 cup sugar 2 Tbsp soy sauce Instructions: In a large pan sautee Ramen Noodles, almonds and butter until lightly browned. Mix oil, vinegar, soy sauce and sugar to make dressing. 20 minutes before serving, mix cabbage dressing and noodle mixture together and toss. *We buy the Chicken flavored Ramen Noodles and add the flavoring packet to our rice on Chinese night. Linda...See Moreangelaid
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